Two Ingredient Lemon Bars
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Calling all lemon lovers! Bursting with bright lemony flavor and a light cake-like texture, these Two Ingredient Lemon Bars are the ultimate guilt free tart and tangy sweet treat! Made with just a box of angel food cake mix and a can of lemon pie filling, this easy-peasy recipe is sure to add a little citrusy sunshine to your world!
Fat Free Two Ingredient Lemon Bars
If you love indulging in traditional lemon bars but don’t love all the extra calories or fat they contain, then you are going to fall head over heels for this two ingredient lemon bars recipe! It’s a scrumptious fat-free version of classic lemon bars that doesn’t compromise on taste or texture. They have all the same bright and tangy lemony goodness that melts right in your mouth without any of the guilt!
And just like the name says, you can whip these little bites of sunshine together with just 2 ingredients in a few simple steps! The magic of this yummy recipe lies in the combination of angel food cake mix and lemon pie filling, which comes together to create lemon bars with a light cake-like texture that will leave you in awe. So, grab a box of cake mix and a can of pie filling, and get ready to impress your family and friends with these irresistibly tart and tasty treats.
Why You’ll Love These Two Ingredient Lemon Bars
- 2 Ingredient Recipe! This is a hassle-free dessert recipe that delivers on convenience without compromising on taste. With just a box of cake mix and lemon pie filling, you can make a batch of these easy lemon bars with very little effort.
- Bright Lemony Deliciousness! These sweet treats offer a burst tart and tangy flavor with every bite! The luscious lemon pie filling paired with the light and airy angel food cake mix creates super yummy lemon bars with a cake-like texture.
- Family Favorite! Perfect for potlucks, picnics, or even a homemade gift, these two ingredient lemon bars are easy to make and transport! And with their vibrant visual appeal and amazing flavor, no one will believe that they are fat-free!
- Angel Food Cake Mix – Any brand of store-bought angel food cake mix will do the trick. You can also use lemon cake mix for an extra burst of lemony flavor. However, the bars will turn out a little denser.
- Lemon Pie Filling – The key ingredient! Lemon spread and lemon curd are other options if you can’t find lemon pie filling.
This super simple lemon bar recipe eliminates the need for a bunch of ingredients or a long list of steps. It’s a quick and fuss-free way to satisfy your lemon cravings with minimal effort, resulting in a delightful fat-free dessert!
To begin, preheat your oven to 350°F (177°C). Then line a deep 9×13 inch baking dish with parchment paper to prevent the bars from sticking. You also want to leave some of the parchment hanging over the sides of the pan for easy removal once the bars are baked.
Next, put the angel food cake mix into a large mixing bowl. Then add the lemon pie filling and whisk the mixture together until it’s well combined. You’ll notice the batter starting to foam, which is completely normal and what gives the lemon bars their light texture.
After you make the batter, pour it into your prepared baking dish and spread it evenly with a spatula. Then place the baking dish in the preheated oven and bake the bars for about 30 to 40 minutes. When they are done the top will be golden brown and the batter will have set.
Once baked, remove the baking dish from the oven and let the bars cool in the pan. This will allow them to set and firm up a bit. Then lift the lemon angel food cake bars out of the pan with the parchment paper. Now, cut the bars into squares to serve and sprinkle them with a dusting of powdered sugar if you like.
Frequently Asked Questions
Can I use a different type of cake mix?
Yes! While the angel food cake mix contributes to the light texture of the bars, you can experiment with other flavors. Just keep in mind that this will change the final texture of your bars.
Why did my lemon bars not set?
The main cause of runny lemon bars is due to underbaking. You need to make sure that they are fully baked before you remove them from the oven.
Can I use a different flavor of pie filling for these lemon bars?
Absolutely! This recipe is very flexible. You can easily substitute the lemon pie filling with any other pie filling flavor you prefer, such as cherry, blueberry, or apple.
Can I add toppings to these lemon bars?
Yes, feel free to add any toppings that complement the flavor. Powdered sugar, a dollop of whipped cream, or even a sprinkle of lemon zest can make these simple bars look and taste more gourmet.
Expert Tips
- Monitor the baking time. Keep a close eye on the bars while they’re in the oven as baking times can vary. Start checking for doneness around the 30-minute mark, but be prepared to bake them for up to 40 minutes.
- Let them cool in the pan. You need to let the lemon bars cool in the pan and set a bit before removing them or they can fall apart.
- Add some zest. Mix some fresh lemon zest into the batter to enhance the lemon flavor and give the bars an added touch of refinement.
- Create new flavors. Make these tart citrusy bars with key lime pie filling or pineapple pie filling. Just make sure that your filling of choice has the same consistency as lemon pie filling.
Storage
Leftover two ingredient lemon bars can be stored in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days or in the refrigerator for up to a week. It’s also possible to store leftovers in the freezer for up to 2 months.
Other Delicious Lemon Desserts To Try
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Two Ingredient Lemon Bars
Video
Ingredients
- 16 ounce Angel Food Cake (1 box)
- 22 ounce lemon pie filling (1 can or 1 jar of lemon spread)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 350°. Line a deep 9×13 inch baking pan with parchment paper.
- 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 slightly.
- Bake for about 30 to 40 minutes. I lean more towards the 40-minute mark because at 30 minutes, I've found that it's usually not done yet. But feel free to check at 30 minutes and adjust accordingly.
Notes
- Baking Time: Baking times can vary based on individual ovens, so keep a close eye on your bars around the 30-minute mark. They should have a golden-brown top and should not jiggle when lightly shaken.
- Mixing: Make sure to thoroughly mix the angel food cake mix and lemon filling to ensure a smooth, well-incorporated batter.
- Variations: You can easily swap out the lemon pie filling for other flavors like cherry or blueberry for a fun twist.
- Cooling: Allow the bars to cool completely before slicing. This ensures a clean cut and allows the bars to set properly.
- Serving Suggestion: Dust the bars with powdered sugar or serve with a dollop of whipped cream for an extra touch of decadence.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I made this recipe as directed with Betty Crocker Angel Food mix and did not add any water to the cake mix. I used Dr. Oetker Shirriff Lemon pie mix instead of the can of pie filling. I added 1 fresh squeezed lemon to the first 1/3 cup of water as I like it quite lemony and used all the filling. The cake puffed up but deflated during cooling. The texture was dense and not spongy and was exactly how I hoped it would be. Perhaps those that had different results did not bake it long enough? I baked it for 50 min as it was quite jiggly after 40 min. Mine was slightly browned on top. I did turn it part way during baking. A little extra work making the pie filling but I have used it before and have not used the canned filling so stayed with what I know.
I’m glad to hear you customized the recipe and it worked out for you! Thank you for sharing your detailed experience; it could be very helpful for others who are considering making some modifications. Your addition of fresh lemon juice sounds like a wonderful touch for extra flavor! The baking time can indeed vary depending on ovens and ingredients, so I appreciate your insight on that. Happy baking! 🍋
I made these and followed the recipe exactly as written. They came out just like they were supposed to and looked just like the pictures in the recipe. The problem was that I did not like them. It was the texture. A bit too spongy for me. They were completely done so it wasn’t that. I love getting your recipe emails Jo and was excited to give these a try. Wish I could recommend them but I can’t. Three stars because they do come out just like yours Jo.
I’m sorry to hear that the texture wasn’t to your liking, but thank you for giving the recipe a try! This recipe uses angel food cake mix which does result in a light and spongy texture. I understand that this might not be everyone’s preference.
Love your recipes! Looking forward to making this. What would be the cooking time if I used a cupcake pan? Thank you!
I’m so glad you’re enjoying the recipes! When it comes to baking these lemon bars in a cupcake pan, the cooking time will most likely be shorter due to the smaller size of each portion. I would recommend starting to check them at around 15 minutes. They should be done when the tops are lightly golden and the middle is just set. As ovens can vary, keep an eye on them to ensure they don’t overcook.
When I first started making this recipe, it was always great at get togethers, I found out you need to use the one step angel food.
I’m using an alumimum 9×13 do I grease it?
For this specific recipe, you do not need to grease the pan. The angel food cake mix creates a batter that should not stick to the pan excessively. Plus, the lemon filling also adds moisture, further preventing sticking.
My bars were so pretty and fluffy coming out of the oven then they deflated. Did I do something wrong?
They will deflate because you’re using angel food cake. Usually you keep it from deflating by turning it upside down but since we’re just making bars here, you don’t have to do that.
So simple and I messed it up! Baked the cake first then flattened it and spread the lemon. Still looked and taste great haha!
Very good and tasty, but be sure to place a shield under your dish mine ran over.
This is so easy & taste great. I will spread the word. Thanks for posting it.
Did you mix water with the angel food mix first? I couldn’t find anywhere if I was supposed to or not. So I did and it did not turn out
No you don’t have to, just whisk it together with the lemon pie filling.
I want to make this!! I love lemon and I have made great lemon tarts but they are time consuming. This sounds amazing! My bff has celiac so I bought a gluten free angel cake mix and lemon filling. What I didn’t read until I got home was, the gf cake mix calls for 12 egg whites (I assumed it was just water like usual). Do I do all 12 whites and the whole lemon can?? I don’t bake often so I need guidance please and thank you so much.
Yes, you probably have to use all 12 egg whites.
I made this, tastes really, really good, almost tastes like 7 up, but, is it supposed to have a foam like texture after mixing? And mibe baked up tall and airy, did not go down like dessert bars after cooling, wondering if it baked long enough, even though it was golden brown all over.
Hi Karon,
The height of the bars might also be because of the shape of your baking pan. But if they tasted good and got all that golden brown, you’re good to go 🙂
I added one cup of blueberries, 2 Tbsp of poppy seeds and dusted with powdered sugar! Yummy! 🙂
I just made these. Yum! I threw in some frozen blueberries because I had them and well, why not? Really good!
The recipe looks so easy and appears to be delicious. I have one question: Since I can’t find cans of lemon pie filling, can I use the powdered filling? I found Dr. Oetker Shirriff lemon pie filling. Would that work as well?
Yeah, it should be fine.
After it cools I spread over it cream cheese frosting. Delicious
I’ve made the angel food cake and lemon pudding three times. My family and I really enjoy it. The only thing I’m not too happy about is the cake is very dense and it’s very thick at the bottom. The flavor is great. Today I made it again. This time I added a quarter cup of water to the mix. The cake is a bit lighter but still delicious. I’ve decided to add 1 1/4 cups of water to the mix. The cake mix box says to add 1 1/4 cups of water to make the angel food cake. My cake doesn’t look like yours. Your slices are flatter and dryer looking. Mine are moist and thick on the bottom, as I said. Will let you know how they come out with the water added. It’s a great cake! Thank you.