This 2-Ingredient Lemon Bars recipe will blow you away! They’re incredibly easy to make and tastes SO amazing! Everyone will rave about your lemon bars…and the fact that they were so quick to make, with just a few ingredients, will be your secret.
I am super skeptical of any too good to be true “Magic Recipe.” At the same time, because I’m always short on time, I’m usually willing to take a gamble on them.
These 2-Ingredient Lemon Bars are an absolute success story!
This recipe makes a light, spongy, refreshing lemon bar. My family gobbles them up, and every time I bring them to a party, I leave with an empty pan.
This post will show you how to make the most incredible Easy Lemon Bars with only 2-Ingredients!
What You’ll Need to Make Easy 2-Ingredient Lemon Bars
16 oz Angel Food Cake Mix (dry)
21 oz can of Lemon Pie Filling
You can also sprinkle the finished bars with powdered sugar (optional) if you’d like. They taste amazing as is, but I think the powdered sugar makes them look so much prettier, so I usually add it for that reason.
Side note: if you do not have a Powdered Sugar Duster, this one is under $5. I always keep a full shaker nearby and use it on everything from desserts to French Toast. A simple dusting of powdered sugar is an easy way to dress up even a simple box cake and eliminate the need for frosting. This little shaker has probably saved me more time (and calories from frosting!) than I can count.
How to Make the Easy Lemon Bars
Begin by preheating the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking pan with non-stick cooking spray.
Next, empty the angel food cake mix and the lemon pie filling into a LARGE mixing bowl. Stir the ingredients with a wooden spoon until totally combined.
I emphasized a large bowl because you are going to want to use a bowl that has significantly more room than the ingredients take up. The angel food cake mix is very light and powdery and will fly around a bit at the beginning. You want a bowl with sides high enough to contain the powder when you begin mixing.
After the two ingredients are completely incorporated into each other, pour the bar batter into the prepared baking pan. Use your wooden spoon to spread the batter to the edges, so that the pan is filled evenly.
Place the pan in the oven and bake for approximately 25 minutes.
Once cooled, you can sprinkle the bars with powdered sugar if you’d like. Cut into 12 bars and serve.
Even on a busy night, you can make a quick batch of these lemon bars for your family. Just mix the batter quickly and let them bake while you’re eating dinner. Let them cool during kitchen clean-up, sprinkle with a little powdered sugar (if desired), and serve.
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This 2-Ingredient Lemon Bars recipe will blow you away! They’re incredibly easy to make and tastes SO amazing! Everyone will rave about your lemon bars…and the fact that they were so quick to make, with just a few ingredients, will be your secret.
Prep Time:5 minutesmins
Cook Time:25 minutesmins
Ingredients
16ozAngel Food Cake Mixdry
21ozcan of Lemon Pie Filling
You can also sprinkle the finished bars with powdered sugaroptional if you’d like. They taste amazing as is, but I think the powdered sugar makes them look so much prettier, so I usually add it for that reason.
Instructions
Begin by preheating the oven to 350 degrees Fahrenheit.
Spray a 9 x 13-inch baking pan with non-stick cooking spray.
Next, empty the angel food cake mix and the lemon pie filling into aLARGEmixing bowl.
Stir the ingredients with a wooden spoon until totally combined.
After the two ingredients are completely incorporated into each other, pour the bar batter into the prepared baking pan. Use your wooden spoon to spread the batter to the edges, so that the pan is filled evenly.
Place the pan in the oven and bake for approximately 25 minutes.
Allow the bars to cool completely
Once cooled, you can sprinkle the bars with powdered sugar if you’d like. Cut into 12 bars and serve.
Notes
I emphasized using a large bowl because you are going to want to use a bowl that has significantly more room than the ingredients take up. The angel food cake mix is very light and powdery and will fly around a bit at the beginning. You want a bowl with sides high enough to contain the powder when you begin mixing.
3For the filling: In a medium bowl, stir together the sugar and flour. Crack in the eggs, and whisk to combine. Add the lemon zest and juice, and mix until combined. Pour over the crust and bake until the filling is set, about 20 minutes.
Lemon bars should be stored in an airtight container and refrigerated in order to prevent bacterial growth or foodborne illness. The filling in lemon bars is made with eggs and can become a breeding ground for bacteria if it's kept in the danger zone (between 41 and 153 degrees F).
Yes, lemon bars freeze beautifully—they are even good frozen! To freeze the bars, let them cool completely and freeze the batch whole, covered tightly with aluminum foil or plastic freezer wrap, for up to three months. (The cut bars can also be frozen in a single layer.)
There are a couple of things that can impact the integrity of your lemon bars. The first is if your crust has cracks in it and the lemon curd fills in the cracks. This can cause your lemon bar to break! It may also break if you don't bake the crust long enough or the lemon layer is underbaked.
The crust in most lemon bars usually starts with creaming or rubbing softened butter with a mixture of flour and sugar. Why are my lemon bars runny? Runny Lemon Bars are most likely caused from under baking. Make sure the filling no longer jiggles before taking it out of the oven.
As soon as it's done, take the pan out of the oven. This will ensure that the lemon curd is baked enough so that it holds it's shape, but not overbaked – otherwise your lemon bars will be rubbery and can taste more eggy too.
Some batches of lemon bars can have a white foamy looking top layer after they're baked. This is a result of air bubbles releasing to the surface of the filling.
Editor: Try lining the pan with parchment paper instead of wax paper and leave some paper hanging over the sides of the pan so you can lift the bars out.
How Much Juice Is in One Lemon? On average, there are 3 tablespoons of juice in one lemon. So, for a cup of fresh lemon juice, you would need 5 and a quarter lemons. Because some lemons are less juicy than others, it's safe to say you'll need 5 and a half lemons for a cup of lemon juice.
How to Freeze Lemons. Learning how to store lemons in the freezer can help keep them flavorful for up to four months. When freezing whole lemons, keep them in a food-safe plastic bag, like a Glad® FLEX'N SEAL™ Freezer Bag with as little air as possible.
You know, sometimes you buy a full bag, and you just have too many left, and you know they're gonna get soft, squishy, and moldy. You can freeze whole lemons and limes. Just put them in a container or a freezer bag, put them in your freezer for up to 3 months.
A tomato knife is just right for this task. Unlike a chef's knife, which has a blade that is on the thick side, a tomato knife is sharp, but thin and delicate. Meaning, it won't smash or mess up the edges of your lemon bars the way other knives do. With this knife, you will get a clean cut without any jagged edges.
The overall recipe calls for a pan size of 9" x 13", which is a total area of 117 square inches. Remember, to find the area of a rectangular shape, you simply multiply the length by the width. If we want to cut 1" x 1" bars from this, we will get a total of 117 bars, since each bar is 1 square inch.
Just whisk together whole eggs and granulated sugar until smooth, then pour into a medium saucepan with lemon juice and lemon zest. Whisk to combine, turn the heat up to medium-low, and continue to whisk for 5-6 minutes just until it starts to thicken.
A lemon pie filling is the base for a lemon meringue pie. You make it with egg yolks, sugar, lemon juice, and zest, and fortify it with cornstarch so the filling holds its shape when you cut the pie.
It is pale yellow in color. It is generally divided into segments that contain elongated cells where water, carbohydrates, and citric acid accumulate, known as the juice sacs. Each slice contains hundreds of sacs, and occasionally there may be a seed.
Key lime pie ingredients are simple: sweetened condensed milk, lots of lime zest and juice (preferably from key limes), and just enough egg to give it a good set. Pour the filling into a pre-baked graham cracker crust, bake briefly until the pie is set, and let it chill. Top the pie with whipped cream and serve.
Introduction: My name is Lidia Grady, I am a thankful, fine, glamorous, lucky, lively, pleasant, shiny person who loves writing and wants to share my knowledge and understanding with you.
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