How to Make The Best 2 Ingredient Lemon Bars?
Keep It Simple: The key to nailing this easy lemon dessert is not overthinking it. Just mix the two ingredients until combined – no need to go crazy!
Grease Is the Word: Don’t skimp on greasing that baking dish, or you’ll be prying stuck lemon bars off the bottom. A generous coating of cooking spray or butter is your friend.
Goldilocks Baking: Keep an eye on your bars near the end of the bake time. You want them to be lightly golden and just set, not pale and jiggly or dark and crispy.
Patience Is a Virtue: I know it’s tough, but letting your easy lemon bars cool completely before diving in is crucial. It’s the key to those perfect, clean-cut squares.
Embrace the Powdered Sugar: A quick dusting of powdered sugar not only looks pretty, but it also balances out the citrus zing. Plus, it’s fun to sprinkle!
So, what are you waiting for? Grab that cake mix and pie filling, and let’s get baking! These 2 Ingredient Lemon Bars are proof that the best lemon desserts can be a total cinch. Your taste buds (and your wallet) will thank you!
2 Ingredient Lemon Bars
Ingredients
- 1 box angel food cake mix I used Duncan Hines
- 1 can 21 oz lemon pie filling
- powdered for dusting (optional)
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish generously with cooking spray or butter.
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In a large bowl, mix together the angel food cake mix and lemon pie filling until just combined. Don’t overdo it – a few lumps are totally fine!
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Pour the batter into your prepared baking dish and spread it out evenly.
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Bake for 25-30 minutes, until lightly golden on top and a toothpick comes out mostly clean.
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Let your lemon bars cool completely on a wire rack, about 1-2 hours. Trust me, it’s worth the wait!
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Once cooled, give them a nice dusting of powdered sugar if you’re feeling fancy. Then, slice into squares and get ready to be wowed by the lemony goodness!
Notes
- Got leftovers? Lucky you! Store them in an airtight container at room temp for up to 4 days, or in the fridge for a week.
- You can also freeze these bad boys for up to 3 months. Just wrap ’em tight in plastic wrap and foil, or pop them in a freezer-safe container. Thaw in the fridge overnight and enjoy!
- Want to mix it up? Swap the lemon pie filling for key lime or pineapple for a tasty twist!
