Two Ingredient Fat Free Lemon Bars

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Hello my friends. You know, sometimes I amaze myself and I just did it again. Every time I say that all I can think of is “Oops I did it again“. But let me not digress here because what I have to share with you here is very special. These lemon bars are made from only 2 ingredients. No lie! Now I didn’t count the powdered sugar because you can omit that.

The two star ingredients in these amazing lemon bars are angel food cake and lemon pie filling. So I went to the grocery store today all excited to buy my lemon pie filling and I looked and looked in all the isles and I couldn’t find any. I was so disappointed, I needed to make these. I saw cherry pie filling so I grabbed one, I said to myself, self, how about we use cherry instead? But then as I was walking down isle 13 past all the jams, my eyes saw this lemon spread in a jar. It looked like lemon pie filling. So I quickly grabbed one and tried to figure out if it’s the same as lemon pie filling. It looked the same to me so I bought it. I came home, opened the jar and tried it.

Oh my, it’s so good I had to stop myself from eating the entire jar. Now I have previously made this with canned pineapple and it was very successful. But I am more of a lemon fan than a pineapple fan so I was dying to try this right away. I remembered last time I hated washing the baking dish after making the cake, so I lined my baking dish with parchment paper. It was such a smart decision, sometimes I amaze myself, but I already told you that.

So as you can imagine, making this is very simple, it does not require a rocket scientist to make this, and no matter how hard you try you can’t screw it up. All you have to do is grab a big bowl, a whisk and pour the contents of the angel food cake mix into the bowl and the lemon pie filling. That’s it, nothing else. Now take that whisk and whisk away for a min or two until everything is mixed well and there’s no more cake mix flying around. Pour this in the pan that’s lined with the parchment paper, and bake it in a preheated oven at 350 F for about 30 minutes or until nice and golden brown. And that’s all she wrote.

Well there’s more, now you have to eat it. Though for some, that’s no hard task. The texture of these bars is more of a cake texture but it’s light and delicious you can’t stop at eating just one bar.

But before I leave you my friends, take a look at these gorgeous Meyer lemons I found at the grocery store today. I just had to include them in my pictures because they are simply the cutest thing I’ve seen. Now I just have to make something with them….Meyer lemons cake, more lemon bars? One can never have too many lemon bars.

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5.0 from 1 reviews
Two Ingredient Fat Free Lemon Bars
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 1 box of Angel Food Cake
  • 1 22 oz can of lemon pie filling (or 1 jar of lemon spread)
Instructions
  1. Preheat oven to 350 F degrees. Line a deep 9x13 inch baking pan with parchment paper.
  2. In a large bowl, empty the contents of the box of angel food cake and to it add the lemon pie filling. Whisk it until it's well incorporated, you'll notice it start to foam a bit.
  3. Pour the batter in the baking pan and bake for 30 to 40 minutes. I baked mine closer to 40 minutes, at 30 minutes it was not yet done.
Notes
You will want to use a very deep baking pan here, or at least cut the parchment paper so that it comes up the sides of the pan, so that the cake batter doesn't spill as it bakes.
Nutrition Information
Calories: 143 Fat: 0

Enjoy!

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Comments

  1. Jaci says

    Lemon pie filling is a dry pudding mix. I’m guessing you would have to prep it per box instructions before use. Did you use lemon curd? How big was your jar. I know curd jar sizes vary greatly, as it’s a speciality item generally.

    • says

      The lemon pie filling I used was in a jar and the size is in the ingredients list, 22 oz. It was not lemon curd, it said lemon pie filling. You should be able to find it together with all the other pie fillings. Lemon spread or lemon curd could be used instead as well.

  2. Toni Rieke says

    I’ve made pineapple and angel food cake in 9 x 13 inch pan. Wondering would this work in jelly roll pan would like them thinner, don’t want over flow you said to put parchment paper upsides guess will try. Thanks for idea.

  3. Sheila Payne says

    OMG’d. These are to die for. Nice and light and fluffy lemon heaven. Thank you for this delicious recipe

  4. Sheila Payne says

    I am going to make these now. I love all the rapid desserts like this. I make the chocolate cake, cherry pie filling and three eggs. Also make the white cake mix, apple pie filling , 1tsp. Cinnamon and three eggs. Both are scrumptious. Thank you for this one. I too will with cherry and with apples fillings.try the bars

    • Penny says

      Sheila, are those extra recipes you added the whole recipe for each of those recipes:
      chocolate cake, cherry pie filling and three eggs. Also make the white cake mix, apple pie filling , 1tsp. Cinnamon and three eggs.

      Want to try but didn’t want to waste the ingredients if there was something else I should have added – thanks

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