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Home / Recipes

Two Ingredient Fat Free Lemon Bars

43 minutes
4.30 from 210 votes
106 Comments
Jump to RecipePrint Recipe
  • 1270
by: Joanna Cismaru
06.17.22

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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!

two-ingredient-fat-free-lemon-bars-1-2

Easy 2 Ingredient Lemon Bars

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.
two-ingredient-fat-free-lemon-bars-1

More Delicious Recipes To Try

  • Best Ever Pecan Pie Bars
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two ingredient fat free lemon bars dusted with powdered sugar

Two Ingredient Fat Free Lemon Bars

4.30 from 210 votes
Prep: 3 mins
Cook: 40 mins
Total: 43 mins
Author: Joanna Cismaru
Serves: 12
Print Pin Rate
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!

Ingredients

  • 16 ounce Angel Food Cake (1 box)
  • 22 ounce lemon pie filling (1 can or 1 jar of lemon spread)
US Customary - Metric

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

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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1squareCalories: 167kcal (8%)Carbohydrates: 39g (13%)Protein: 2g (4%)Fat: 1g (2%)Saturated Fat: 1g (6%)Cholesterol: 9mg (3%)Sodium: 322mg (14%)Potassium: 51mg (1%)Fiber: 1g (4%)Sugar: 26g (29%)Calcium: 32mg (3%)Iron: 1mg (6%)
Course:Dessert
Cuisine:American
Keyword:lemon bars, lemon recipe
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
Nutrition Facts
Two Ingredient Fat Free Lemon Bars
Amount Per Serving (1 square)
Calories 167 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 9mg3%
Sodium 322mg14%
Potassium 51mg1%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 26g29%
Protein 2g4%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
  • 1270
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Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Jessica Noel says

    June 10, 2022 at 5:15 am

    5 stars
    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.

    Reply
    • Joanna Cismaru says

      June 10, 2022 at 8:58 am

      Yes, you probably have to use all 12 egg whites.

      Reply
  2. Karon Nelson says

    July 6, 2021 at 12:38 pm

    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.

    Reply
    • Jo Cooks Team AMJ says

      July 7, 2021 at 9:24 am

      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 🙂

      Reply
  3. Ali says

    December 2, 2020 at 12:37 pm

    I added one cup of blueberries, 2 Tbsp of poppy seeds and dusted with powdered sugar! Yummy! 🙂

    Reply
  4. Maureen says

    September 7, 2020 at 2:36 pm

    I just made these. Yum! I threw in some frozen blueberries because I had them and well, why not? Really good!

    Reply
  5. Claire Durocher says

    July 11, 2020 at 8:15 pm

    3 stars
    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?

    Reply
    • jo says

      July 13, 2020 at 11:51 am

      Yeah, it should be fine.

      Reply
  6. Rose says

    April 1, 2019 at 10:03 pm

    After it cools I spread over it cream cheese frosting. Delicious

    Reply
  7. Rosemary Calnan says

    August 26, 2018 at 7:17 pm

    5 stars
    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.

    Reply
  8. Alexius says

    August 22, 2018 at 6:01 pm

    Do these need to be refrigerated?

    Reply
    • Nicole Beaulieu says

      August 23, 2018 at 9:15 am

      I would refrigerate them, yes.

      Reply
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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