TWO INGREDIENT LEMON BARS

September 23, 2012

This will probably come as a huge shock to exactly no one, but I love cooking. I was almost disappointed by how easy this recipe was. There is barely any cooking to be done. In fact, if you want to send a less-than-recipe-savvy man into the kitchen, he will probably be able to whip these up pretty handily on his own.

Oh, and in case you needed just ONE more reason to make these already fabulous treats, each lemon bar is only 168 calories.

TWO INGREDIENT LEMON BARS from Rachel SchultzTWO INGREDIENT LEMON BARS
Makes about 15 bars

1 box angel food cake mix (must be the one step, just-add-water kind)
22 ounces lemon pie filling

Preheat oven to 350 degrees. Combine cake mix and pie filling together in a large mixing bowl. Pour batter into greased 9×13 baking dish.

Bake for 30 minutes, or until lightly golden. Expect for these to be more of a cakey texture than other lemon bars. Top with powdered sugar, (but only if you do not have huge qualms with this recipe becoming a three ingredient endeavor.)

4.9 from 12 reviews
TWO INGREDIENT LEMON BARS
 
Author:
Ingredients
  • 1 box angel food cake mix (must be the one step, just-add-water kind)
  • 22 ounces lemon pie filling
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine cake mix and pie filling together in a large mixing bowl.
  3. Pour batter into greased 9x13 baking dish.
  4. Bake for 30 minutes, or until lightly golden. Expect for these to be more of a cake-y texture than other lemon bars.
  5. Optional: top with powdered sugar.

Adapted from Practically Living.

Comments

  • Desiree

    I made this today and I believe most of the people who made this dessert used the 440z of the pie filling that is why they had a problem. just used one 22 oz can of pie filling and you w,ill have a wonderful dessert, thank you for shearing your recipe.

  • Mary

    What an unfortunate event when a dessert I make makes soooo much that I have to split the recipe between two pans. this should prevent any overrun into your oven and maybe you could share #2 pan with your neighbor or co-workers! I think you are adorable! thank you for sharing

  • Laura Pittington

    What about if you made it in the jelly roll pan, baked at 350F, cooled it and spread it with lemon curd, rolled it up and cut into pinwheels!

    • Rachel Schultz

      Fun idea!

  • Jen

    Please accept my sincere apology for the snarky comment. Your recipes truly look great.

  • Linda

    Your ‘PRINT’ button for just the recipe does not work :(

  • Joyce Shelton

    Betty Crocker Angel Food cake mix used to say 1 step on the front of the box. The new packaging now says just add water for the instructions to make the cake as shown on the box. This bar recipe only uses the cake mix and lemon pie filling. My family has made these for years and our original recipe called to bake it in a jelly roll pan (11×16 inch)and it takes a bit less time but bake them until lightly golden brown. We always sprinkled powdered sugar on the top. Yum.

    • lea

      Are these lemon bars more like a bar than a cake if you bake them in the 11×16 sheet instead of the 9×13 cake pan? Thanks!

  • Susan

    I made this today and it did not run over, it was easy to follow the directions and my mom and I bothe enjoyed the taste. I’m not sure why everyone thought it was so difficult but I appreciate your recipes. I do agree it tastes more like cake than bars but it’s still yummy. Thanks!

    • Rachel Schultz

      Thanks Susan!

  • Susan

    Made these today. Taking into consideration what several posts said about it running over, I placed the pan on a large cookie sheet lined with aluminum foil. I was happy to say it did not overflow and turned out quite nice. They smell delicious and can’t wait for them to be cool enough to eat.

  • Joan

    I made these yesterday. They are yummy. However, the mix rose far above the dish, ran all over my oven,and burned on all over the oven floor. What a mess. Spent hours cleaning up. Very good bars, but, so not worth the mess.

  • Amy

    Why is it so hard to understand/follow directions?? The recipe says MIX 1 22 JAR LEMON PIE FILLING AND ONE ANGEL FOOD CAKE MIX. THE END.

    • Amber

      Great recipe. Didn’t expect to read the first comment and feel such hate from a post. Amy, maybe keep it nice to those who questions seem irritating

  • Lyssa

    I currently have these in the oven but they have risen way higher than the pan so I’m a little worried about how they will set once they are out of the oven and cool down.
    FOR ANYONE WHO IS CONFUSED, YOU DO NOT ADD ANY WATER. just a pie filling angel food cake mix:)

  • Can you tell me what do you mean the 1 step kind. Do I follow the box recipe?
    Thank you.

  • Janet

    I make a similar cake using an angel food cake mix (white) and a can of crushed pineapple (juice and all). Bake as shown on the box. This makes a super moist and delicious cake! Going to try it with Cherry pie filling instead of the lemon and see how that turns out. Stay tuned!

    • Debi

      I love pineapple. Do you bake it at the same temperature and same amount of time?

  • can i use an angel food tube cake pan instead of the layer cake pan. I’m worried about it overflowing in the oven.

  • Cathy

    Have you tried this with any other canned pie filling?

    • Rachel Schultz

      I have not.

    • Jennifer

      I have used several other flavors of pie fillings. Blueberry is my fave. But I only use 1 can, it tastes much better with only 1 can and is more cake like.

  • Debbie

    I was really excited to try this, as I love lemon anything. Disappointed at the results. the cake had risen way above the edge of dish. when cooled the cake fell. What had risen above the dish was baked on the dish. However, the flavor was yummy! Consistency was more like a lemon pie in a cake dish, with out the crust. May have to try some different versions because I like this idea.

  • Suzan

    do I follow the recipe on the angel food cake and pie filling…your instructions are not that clear.

    • Heather

      The recipe says to mix the cake mix with the pie filling. It’s seems too simple, I know =)…but I’ve made a version where you mix the angel food cake mix with a can of peaches or pineapple & bake it. That was really yummy! I haven’t made this version but I’m thinking I may try it tonight! I have a can of key lime pie filling & I’m thinking it would be tasty…good luck!

      • Heather

        Sorry that was a lot of “I’m thinkings” lol!

  • Amy

    I take it you follow the recipe on the cake box, or otherwise you wouldn’t have any liquid to mix ? or on the pudding box?

  • kathy smith

    i have them in oven now i used 42oz hope they turn out will let ya know

  • Sarah

    The pin that led me to you had conflicting amounts of lemon filling – one part said 42 ounces, and another said 22, and then your blog says 22. They are in the oven now; I used 22 ounces and I have no idea what kind of angel food cake mix constitutes 1-step, but I wanted to verify the details, just in case this doesn’t go well! :) thanks!

    • Heather

      I believe I’ve seen an angel food cake mix that uses just water. It must be one of those…

  • Anonymous

    Although the recipe is indeed easy, they taste like lemon angel food cake and nothing like the traditional lemon bars. I would not this recipe again.

    • Lois

      I have to agree. I used a Duncan Hines angel food cake mix. Put in bowl DRY and added the lemon pie filling. Mixed and baked. Tasted more like lemon angel food cake than lemon bars. And not even that lemony! Next time will go long mix and baking. :(

  • Kelli

    Made these just as the recipe said to, but added 1/2 juiced lemon, 1 cup shredded coconut and 1 cup white chocolate chips. YUM!

Leave a Comment

Rate this recipe:  

Copyright © Rachel Schultz 2015

Design by Jane Reaction | Development by Brandi Bernoskie