TWO INGREDIENT LEMON BARS

by Rachel Schultz on September 23, 2012 · 170 comments

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

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

Two Ingredient Lemon Bars from Rachel Schultz

Two Ingredient Lemon Bars
Makes about 15 bars

1 box angel food cake mix (must be the 1-step kind)
22 ounces lemon pie filling

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

Two Ingredient Lemon Bars from Rachel Schultz

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 don’t have any huge qualms with this recipe becoming a THREE ingredient endeavor.)

Two Ingredient Lemon Bars from Rachel Schultz

4.9 from 11 reviews

two ingredient lemon bars
 
Author:
Serves: 15 bars
Ingredients
  • 1 box angel food cake mix (must be the 1-step kind)
  • 22 ounces lemon pie filling
Instructions
  1. Preheat oven to 350 degrees. Combine cake mix and pie filling together in a large mixing bowl.
  2. Spread mixture into greased 9×13 baking dish.
  3. Bake for 30 minutes, or until lightly golden.
  4. Top with powdered sugar

 

Modified from Practically Living.

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{ 170 comments… read them below or add one }

Mo'Nique April 11, 2014 at 6:46 am

This is my first time making these I hope they turn out right!!

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mary bronson April 2, 2014 at 2:31 pm

You likely know this but if you use a sifter or a strainer your icing sugar goes on top of squares nice and evenly. I tried this recipe but added water to cake mix which was a mistake. The squares turned out like rubber.

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Tricia March 3, 2014 at 8:18 am

I’m thinking about making these for book club. Would they turn out okay if I used muffin tins to make individual muffins?

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atha February 6, 2014 at 2:58 am

hwy

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Sheila February 4, 2014 at 6:17 pm

I made these but I made them 3 ingredient, I added the zest and juice of a lemon. They are amazing!

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Anonymous March 3, 2014 at 5:37 pm

Thought about doing this too, but no lemon :^C

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Shirl January 31, 2014 at 4:20 pm

I have made these a many times. I like to add a handful of coconut to them and sometimes lemon zest and a little juice. I don’t put much powered sugar on top. (diet) These are so good and I love them out of the refrig. I use one can of the lemon pie filling and one box of angel food cake mix.(just add water type),but do NOT add any water. Thanks for this wonderful easy recipe! These will be perfect in the summertime when I am craving a lemon.

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Gina January 13, 2014 at 8:20 pm

Does anyone know if these taste good cold? I was planning on making them a day ahead and refridgerate them.

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Anonymous January 31, 2014 at 4:09 pm

These are wonderful cold. It seems to bring out the lemon flavor. I make mine with handful of coconut in the mixture and no powdered sugar. (diet) I like them out of the refrig cold better then warm.

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Tim December 18, 2013 at 1:42 am

I’m a guy…this recipe sounded simple. All i need is a “one step” angle food cake mix. My heart rate was stable until I opened the angle food cake box and there were two packages inside. I have been unable to determine the difference between a one step and two step angle food cake mix. Please advise, Tim

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Anonymous December 18, 2013 at 4:18 am

One step would be a box mix that says just add water, but all you need is the mix and pie filling

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Georgiann December 15, 2013 at 3:34 pm

I’ve made these with strawberry and with blueberry pie filling instead of lemon and they have gotten rave reviews. It doesn’t get easier than this!!

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donna December 15, 2013 at 5:11 am

Can’t wait to try!

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Lynda Odland December 7, 2013 at 1:44 pm

I think this is a great recipe when you are in a hurry. Spray a little Pam on a very sharp knife before cutting.

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Carolyn Reed November 27, 2013 at 3:12 pm

Mine were hard to cut without tearing them up what did you use to cut yours?

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Carolyn Reed November 27, 2013 at 3:08 pm

Just wondering about how you cut these. Mine didn’”t look as pretty

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diane October 20, 2013 at 9:03 pm

I can’t find lemon pie filling in any of the grocery stores around here. Can I use lemon Jello?
thanks. dw

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Rachel Schultz October 21, 2013 at 12:18 am

It’d be interesting to try! I’ve never used it, though. Let me know if you do… :)

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Anonymous February 12, 2014 at 6:57 pm

How about lemon pudding?

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Seahare October 9, 2013 at 5:26 am

Preparing for post surgery I’m making meals in a jar for the freezer and I think these might be great baked in the ‘sample’ half cup jars. I’m curious about how high these rise…double! triple? I could always trim any excess before putting the lids on, and am fully prepared to make that sacrifice, but also don’t want to eat more than I freeze. Thanks.

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Linda Burdick October 6, 2013 at 9:17 pm

I used 2 cans of 15 oz pie filling and they came out beautifully. I can’t find the 22 oz lemon pie filling. These are wonderful to take anywhere that you need a dessert. My neighbors always ask for them. They are even easier than a dump cake.

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Diane September 15, 2013 at 4:00 pm

I found lemon and key lime pie filling at the dollar store…this stuff is 2-3 bucks at cub

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Jackie September 6, 2013 at 4:06 pm

They’re in the oven! Can’t wait! I put a little in a ramekin for me to try right away lol. Next time I think I’ll add poppy seeds too :) thanks for sharing.

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kay July 16, 2013 at 10:01 am

s
great recipe…thaqnks

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Nicole July 13, 2013 at 3:26 pm

I bought the angel food cake that says simply add water. Do I add water? Or just mix the cake mix & filling? Thanks!

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Rachel Schultz July 13, 2013 at 8:51 pm

Nope! No water.

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Mary November 10, 2013 at 6:18 pm

I don’t have Angel food cake mix. I only have the regular lemon cake mix. I need to make the lemon bars. Can I substitute the regular cake mix?

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Emmy March 2, 2014 at 5:55 pm

I would like to know this answer too. The angel food mix always has eggs and my little sister is vegan.

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Anonymous April 5, 2014 at 5:19 pm

The lemon filling also has eggs in it, so not vegan.

Anonymous March 3, 2014 at 5:42 pm

Hope you tried this with regular cake mix. Need to post how they came out ! Also, did you do it as “two ingredient”?

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Anonymous July 13, 2013 at 3:24 pm

I bought the angel food cake that says simply add water. Do I add
water? Or just the mix with the lemon filling? Thanks!

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Dawna July 10, 2013 at 8:44 pm

Just made these added coconut and lemon zest hope it comes out yummy.

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Rachel Schultz July 11, 2013 at 3:19 am

Great ideas! Thanks.

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Nikola June 21, 2013 at 8:33 pm

I cannot wait to try this! I tried it before with the apple pie filling but I never thought to go lemon! Thanks for a great idea and blog!

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tk smith June 20, 2013 at 4:14 am

Wonder if there could be a third ingredient to make this more dense and bar like? Has anyone experimented?

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Anonymous July 7, 2013 at 7:53 pm

I used 2 cans of lemon pie filling and these turned out great.

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Annie June 14, 2013 at 10:09 pm

I am going to give this a try over the weekend…. I love lemons and this should a real treat for company

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Jennifer June 11, 2013 at 10:12 pm

Does anyone think this could be pulled off with low-fat lemon pudding instead of the pie filling? Trying to save on calories and fat! :) Really looking forward to making them though! :)

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Claudia June 10, 2013 at 6:56 pm

This is the recipe I was looking for!!

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Anonymous June 10, 2013 at 4:07 pm

I’ve tried this with the two bags angel food cake mix and with boxed pie filling mix. While both came out ok my best was with canned filling and one step box mix. My husband thought it needed a little something else so I added a graham cracker crust and they were fantastic! Can’t wait to try other flavors!

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jp May 30, 2013 at 12:39 pm

Omg!!! Made this last night with lemon pie filling and it was light..fluffy..not overly sweet..my husband loved it too!!! Its a great recipe for unexpected guest too…will keep as staple in my pantry!!! Thanks sooooo much……

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Valerie May 21, 2013 at 1:22 pm

Fabulous and low fat

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Olymphia King May 13, 2013 at 1:05 am

Made these for mothers day and they were a hit. I was just scared when it rose so high in the oven..lol post more of these for non cooks like me.

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Connie Sloan May 9, 2013 at 5:00 pm

i made it with 2 cans of blueberry filling. Cake rose up nice and high in oven and after removed sunk way down. Result: Delicious. Next I will make with just one can of lemon and see what the difference is. Wondering: Everyone says to grease pan. If you make angel food cake mix; you do not grease so cake sticks to side of pan and rises.

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Stacey May 5, 2013 at 5:42 pm

Just baked these again…only this time used key lime filling. They smell amazing.

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Stacey April 21, 2013 at 10:49 pm

This was delicious! Thank you for sharing.

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Tammy April 16, 2013 at 3:16 pm

I made these and had no one step angel food cake mix, I only had white cake mix, it worked wonderfully….just add the lemon to cake powder and nothing else….thanks for sharing…

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Rachel Schultz April 16, 2013 at 3:16 pm

You’re welcome!

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Emmy March 2, 2014 at 5:56 pm

Thank you Tammy!!!

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patty April 14, 2013 at 9:01 pm

I found the lemon pie filling at Dollar Tree.

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Anonymous April 14, 2013 at 1:30 am

Do you prepare the cake according to the directions on the box or just mix wth lemon and poof your done

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Rachel Schultz April 14, 2013 at 2:06 am

Just with the lemon! It’s crazy, right?

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Tammy April 16, 2013 at 3:17 pm

just mix, and poof you’re done :)

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Teresa April 10, 2013 at 2:22 pm

I am so curious to try regular cake mix instead of Angel Food. Will this be ok? I’ve got both ingredients sitting out now waiting to fix!!

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Anonymous April 15, 2013 at 1:21 am

You have to use Angel food cake mix for these types of cakes!

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alison d April 3, 2013 at 11:02 pm

My puffed up in the pan did anyone else have this happen?

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Anonymous April 14, 2013 at 8:59 pm

Mine is does it settle down?

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Ceann August 16, 2013 at 3:11 am

Just made for first time, but used jello pie filling mix (mixed with 2 cups milk) then added the angel food mix, puffed up over pan too, thought I have done something wrong too. How id yours turn out?

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Debi Hurlbert March 31, 2013 at 10:33 pm

Fixed these today for Easter. Easy and delicious!

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Rose March 31, 2013 at 9:28 pm

I have made this type of angel food cake many times with cherry pie filling and apple pie filling…even with a large can of pineapple (juice and all). I always put that in a bundt pan or angel food pan. I love this new and different twist!

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Rona April 4, 2013 at 6:51 pm

I just went to the store and they were all out of lemon and I ended up with strawberry. I was hoping I would read that someone else had tried something other than lemon, thanks!

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Craig March 31, 2013 at 12:15 am

Because it Easter I’m going to a confetti Angel food mix…Should look cool!!

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Kelly March 30, 2013 at 7:52 pm

Rachel – My store only had the 15.75 oz lemon pie filling!! While I bought two cans, what am I to do with the excess?? I’d hate to waste it!! Would using less lemon make the bars less “wobbly” as Karen had mentioned above?

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Lina April 2, 2013 at 5:57 pm

You could useit to frost the cake or make a lemony cream cheese icing.

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Anonymous October 6, 2013 at 9:14 pm

I use the two 15 oz pie filling and it comes out beautiful!

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Karen March 30, 2013 at 6:55 pm

I am about to pull them from the oven and they are still very wobbly in the center. Are they supposed to be this way and then drop as they cool?

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Kelly March 30, 2013 at 7:53 pm

Karen, I; curious – How did they turn out??

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Carol March 30, 2013 at 1:05 pm

I am so excited to try this for Easter (Tomorrow)!!

My local store did not have lemon pie filling, Will prepared Jello Pie Filling work?

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Rachel Schultz March 30, 2013 at 1:36 pm

I think it should!

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Sarah March 29, 2013 at 5:32 pm

Can you use any other boxed cake mixes. I only have the butter cake mix?

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Rachel Schultz March 29, 2013 at 8:32 pm

Yes

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My Inner Chick March 28, 2013 at 9:40 pm

Oooo, I LOVE This!

Lemony and Oh-so-Sweet.

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Noel March 28, 2013 at 12:13 pm

Found your link via Pinterest. This recipe is perfect for ApronFreeCooking! My dad has been in the hospital with complications to chemo treatments and the only things he’s found that taste good – diced peaches and lemon bars. I’m making this recipe for him this weekend!

Thanks!
Noel

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Rachel Schultz March 28, 2013 at 4:35 pm

That’s great; I hope he loves it.

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Alicia March 27, 2013 at 5:42 pm

My angel food cake mix box has 2 different pouches…1 is cake flour mixture and the other is powdered egg white mixture. Do I use both pouches?? Help…oven is already on! Alicia

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Rachel Schultz March 27, 2013 at 6:36 pm

The one step kind is ideal, but it might work!

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Elaine April 2, 2013 at 4:05 pm

I used the two part angel food cake mix because that is what I had on hand. It tasted good but it was very heavy, not light like I read it was suppose to be.

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