Two Ingredient Lemon Bars

A pan of tart sweet lemon bars with a golden top comes together so easily with just two pantry shortcuts. These bars are my secret for instant bright treats when last minute guests stop by or when I want something cheerful and easy after a big meal. The lemon flavor is fresh and the texture is light yet moist thanks to the angel food cake.

The first time I made these was for a summertime picnic when my oven was packed with other dishes. They saved me and were the first thing to disappear on the dessert table. Now these are in constant demand with my family

Ingredients

• Box of angel food cake mix: this creates a light and fluffy texture and naturally lifts the bars I always look for a cake mix with minimal additives for the best flavor
• Lemon pie filling: brings tangy citrus brightness and lots of moisture use a good quality filling with real lemon puree for the most genuine flavor
• Optional powdered sugar for finishing: gives a bakery style look look for fine powdered sugar that will melt on the tongue

Instructions

Prepare the baking dish:

Grease a nine by thirteen inch pan with nonstick spray or butter making sure to coat the corners so the bars release easily later

Combine the ingredients:

Empty the cake mix and the lemon pie filling into a large mixing bowl Use a sturdy spatula or spoon to fold them together until the batter is fully combined and smooth You will notice the batter is airy and pale yellow

Spread the mixture:

Pour the batter into your prepared baking dish Smooth the top with an offset spatula or the back of a spoon so the bars bake up evenly and have a level golden top

Bake to perfection:

Bake at three hundred fifty degrees Fahrenheit for about twenty five to thirty minutes Until the top is deeply golden and the center springs back lightly to the touch Your kitchen will fill with the scent of sweet citrus and cake

Cool and finish:

Let the bars cool entirely in the pan This helps them firm up for easy slicing When fully cool dust the top with a light layer of powdered sugar if desired Cut into squares and serve

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My favorite ingredient here is the lemon filling Its bright citrus flavor reminds me of my grandmother’s kitchen She always said the best lemon desserts should make your mouth pucker just a little These bars always remind me of her cheerful apron covered in powdered sugar

Storage Tips

Store these bars in an airtight container at room temperature if serving within a day For longer storage refrigerate them for up to five days The bars also freeze beautifully wrap individual squares and pull them out when you need a quick treat

Ingredient Substitutions

If you cannot find angel food cake mix a yellow cake mix also works for a slightly denser bar For extra lemon punch stir in some grated lemon zest Or substitute lime or orange pie filling for a citrus twist

Serving Suggestions

These bars are delicious with a dusting of powdered sugar for a classic finish Sometimes I top them with whipped cream or a handful of fresh berries in the summer They are perfect on a dessert buffet next to chocolate or fruit desserts

Cultural and Historical Context

Lemon bars have been an American potluck classic since the mid twentieth century This shortcut version gained popularity because it is fast and economical Using cake mix became common in home kitchens as a way to save time Today these shortcuts mean more families make desserts together even when life gets busy

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You will love how sunny and light these lemon bars taste with so little effort. With their easy method and cheerful flavor these bars might just become your next go-to dessert.

Frequently Asked Questions

→ What type of cake mix works best?

Angel food or yellow cake mix both deliver great results. Angel food yields a fluffier, lighter texture, while yellow cake mix provides a richer, more traditional crumb.

→ Can I use homemade lemon filling?

Absolutely! Freshly made lemon pie filling adds a homemade touch and even brighter citrus flavor.

→ How do I know when the bars are done baking?

The bars are ready when the top turns golden and the center sets. Insert a toothpick to check for doneness—it should come out mostly clean.

→ Is it necessary to use powdered sugar on top?

Powdered sugar is completely optional but adds a lovely finishing touch and a hint of extra sweetness.

→ Can these bars be made ahead?

Yes, they hold up well. Allow them to cool and store them covered at room temperature for up to two days, or refrigerate for longer freshness.