Two-Ingredient Lemon Bars

Do you ever have those days where you crave something sweet, something bright and zesty, but the thought of a complicated recipe just… stops you in your tracks? I totally get it! There are some days that call for pure comfort and joy with minimal effort. This recipe for Two-Ingredient Lemon Bars is one of those magical, can't-believe-it's-this-easy treasures. They remind me of sunny afternoons and simple pleasures, and honestly, they’re so ridiculously easy, you’ll wonder why you haven’t made them before. Perfect for a last-minute dessert or a sweet treat to brighten your day!

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Prep Time 5

Cook Time 30

Total Time 35

Servings: 12 servings

Course: Baking, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 box (about 18 oz) Angel Food or Yellow Cake Mix Angel food cake mix tends to give a slightly lighter, more airy texture, while yellow cake mix offers a bit more richness.
1 can Lemon Pie Filling Make sure you grab the pre-made pie filling, not lemon curd or lemon meringue filling.

Optional toppings:

powdered sugar for dusting
lemon zest from 1 lemon
fresh blueberries or raspberries a handful
shredded coconut for topping before baking

Equipment

9x13-inch Baking Dish
Medium-sized Bowl
Sturdy Spoon or Spatula
Wire rack

Method

Step 1: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter, cooking spray, or line with parchment paper.
Step 2: In a medium-sized bowl, combine the lemon pie filling and the dry cake mix. Stir until just combined, creating a thick, lumpy batter. Do not overmix.
Step 3: Pour the mixture into the prepared baking dish and spread evenly with a spatula.
Step 4: Bake for 25–30 minutes, or until the edges are lightly golden brown and the center is set.
Step 5: Let the lemon bars cool completely in the pan on a wire rack. For extra firmness, refrigerate once cooled to room temperature.
Step 6: Once completely cool, slice into squares. Dust with powdered sugar if desired. Enjoy!

Notes

Don't overmix the batter to prevent toughness. Ensure bars are completely cooled before slicing for clean cuts. A well-greased pan or parchment paper is key for easy removal. These bars are great made a day in advance.