
This lemon bar recipe will revolutionize your dessert game with just two ingredients and minimal effort. The bright citrus flavor paired with the fluffy texture creates a perfect balance that keeps everyone coming back for seconds. I discovered this shortcut years ago when preparing for a last-minute gathering and have relied on it countless times since.
I first made these lemon bars when my daughter called to say she was bringing friends over with just an hour's notice. The bars were such a hit that her friends now specifically request them whenever they visit our home.
Ingredients
- Angel food or yellow cake mix The cake mix provides structure and sweetness while keeping the bars light and fluffy. Angel food creates an airier texture while yellow cake gives a richer buttery base.
- Lemon pie filling This ingredient delivers concentrated lemon flavor and the perfect consistency without needing fresh lemons, eggs, or additional sugar. Look for a quality brand with visible lemon bits for the best flavor experience.
How To Make Two Ingredient Lemon Bars
- Mix the batter
- Combine the cake mix and lemon pie filling in a large bowl, stirring thoroughly until no dry pockets remain. Take your time with this step to ensure even distribution of ingredients for consistent texture throughout your bars.
- Prepare the baking dish
- Coat your baking dish generously with nonstick spray or oil to prevent sticking. Ensure you reach the corners and sides for easy removal later. A light colored metal pan works best for even baking.
- Bake to perfection
- Spread the batter evenly in your prepared pan, using a spatula to create a level surface. Bake at 175°C for exactly 25 minutes, then check by gently pressing the center. It should spring back slightly when done but not be overly browned.
- Cool and finish
- Allow the bars to cool completely in the pan before cutting. This crucial step lets the texture set properly and enhances the lemon flavor. A dusting of powdered sugar adds a beautiful finishing touch and balances the tartness.
The lemon pie filling is truly the magic ingredient in this recipe. I once tried substituting homemade lemon curd and while delicious, it lacked the perfect consistency that the canned filling provides. My grandmother always said simplicity often yields the most impressive results, and these bars prove her wisdom every time.

Smart Storage Solutions
These lemon bars keep beautifully at room temperature for one day covered loosely with foil. For longer storage, refrigerate in an airtight container with parchment paper between layers to prevent sticking. The refrigeration actually intensifies the lemon flavor while maintaining that perfect texture. If you want to freeze them, wrap individual portions tightly in plastic wrap then foil and freeze for up to three months. Thaw overnight in the refrigerator for best results.
Easy Variations
While the beauty of this recipe lies in its simplicity, you can easily create variations. Try using lime pie filling instead of lemon for a different citrus note. Adding a teaspoon of lemon zest to the batter enhances the natural flavor dramatically. For a coconut twist, sprinkle shredded coconut on top before baking. My family particularly loves when I add a thin layer of cream cheese frosting after cooling for an indulgent treat.
Serving Suggestions
These bright lemon bars pair beautifully with fresh berries, particularly raspberries or blueberries. Serve with a dollop of whipped cream or a small scoop of vanilla ice cream for an elevated dessert experience. For brunch gatherings, I arrange them alongside fresh fruit and strong coffee. During summer, I've been known to sandwich a small scoop of vanilla ice cream between two chilled bars for a refreshing dessert sandwich.
The History Behind Simplicity
The concept of doctoring cake mixes began in the 1950s when busy homemakers sought ways to create homemade tasting desserts with modern convenience. This particular two ingredient approach gained popularity in community cookbooks and through word of mouth long before the internet made recipe sharing instantaneous. The genius lies in how these simple ingredients transform into something that tastes completely made from scratch.

Recipe FAQs
- → Can I use different flavors of cake mix?
Yes! While angel food or yellow cake mix works best with the lemon filling, you can experiment with white or vanilla cake mix too. Each variety will produce a slightly different texture and sweetness level.
- → How should I store these lemon bars?
Store the cooled lemon bars in an airtight container. They'll keep at room temperature for 2-3 days or in the refrigerator for up to a week. The bars can also be frozen for up to 3 months if wrapped well.
- → Why did my lemon bars sink in the middle?
Sinking usually occurs if the bars are underbaked or removed from the oven too quickly. Ensure they're baked until the center is set, and allow them to cool completely in the pan before cutting.
- → Can I add other ingredients to enhance the flavor?
Absolutely! Consider adding lemon zest, a teaspoon of vanilla extract, or even white chocolate chips. For texture, try incorporating shredded coconut or a sprinkle of chopped nuts on top.
- → How do I know when the lemon bars are fully baked?
The lemon bars are done when the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. The center should appear set and not jiggly.
- → Can I make these lemon bars gluten-free?
Yes, simply use a gluten-free cake mix instead of regular cake mix. Just verify that your lemon pie filling is also gluten-free, as some brands may contain thickeners with gluten.