Two Ingredient Fat Free Lemon Bars – can you guess what they are? It’s simple! All you need is a box of Angel Food Cake and a can of lemon pie filling!
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.
Looking for more recipes? Follow on... My Newsletter Pinterest Facebook Instagram
Two Ingredient Fat Free Lemon Bars
Ingredients
- 16 ounce Angel Food Cake (1 box)
- 22 ounce lemon pie filling (1 can or 1 jar of lemon spread)
Instructions
- Preheat oven to 350 F degrees. Line a deep 9x13 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 a bit.
- 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.
Recipe Notes
Nutrition Information:
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.
Do these need to be refrigerated?
I would refrigerate them, yes.