Heavenly Two Ingredient Dessert

This two-ingredient lemon bar recipe transforms just angel food cake mix and lemon pie filling into a delightful dessert that tastes like you spent hours in the kitchen. Perfect for last-minute guests or when you need a quick sweet fix without the fuss of traditional baking.

I discovered this recipe during a desperate moment when my daughter needed a dessert for a school function the next day. These lemon bars saved the day and have since become our go-to when time is short but we still want something homemade.

Ingredients

• Angel food cake mix one 16 ounce box the dry mix creates the perfect light texture and provides all the structure without adding any fat
• Lemon pie filling one 22 ounce can or jar provides all the moisture and intense citrus flavor without needing to zest or juice fresh lemons

Step-by-Step Instructions

Prepare Your Baking Dish

Preheat your oven to 350°F and line a 9x13 inch baking dish with parchment paper making sure to leave some overhang for easy removal later. The parchment prevents sticking and helps with cleanup.

Mix The Ingredients

In a large bowl combine the dry angel food cake mix and the entire can of lemon pie filling. Whisk thoroughly until completely combined with no dry spots remaining. You'll notice the mixture beginning to foam slightly as the angel food cake mix reacts. This foaming action is what creates the airy texture in the final bars.

Transfer And Bake

Pour the batter into your prepared baking dish spreading it evenly to all corners. The mixture will be thick and somewhat sticky so use a spatula to help distribute it. Bake for 30 to 40 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. I typically find 40 minutes works best in my oven for the perfect set.

Cool And Cut

Allow the bars to cool completely in the pan before lifting out using the parchment paper overhang. Once cooled cut into squares or rectangles with a sharp knife wiping the blade between cuts for cleaner edges.

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The first time I served these at a family gathering my skeptical uncle who prides himself on being a dessert connoisseur asked for the recipe. He was shocked when I told him there were only two ingredients. Now he makes them regularly for his bridge club and never tells them how simple they are.

Perfect For Beginners

This recipe is incredibly forgiving making it ideal for novice bakers or children helping in the kitchen. Without worrying about creaming butter or tempering eggs you can focus on the fun part of baking. The simplicity also means fewer dishes and less cleanup afterward.

Flavor Variations

While the lemon version is my favorite this recipe works with virtually any pie filling. Try cherry for a sweeter treat or blueberry for something different. You can even swirl two different flavors together before baking for a marbled effect. During the holidays I sometimes add a teaspoon of almond extract to the lemon version for a more complex flavor profile.

Serving Suggestions

These bars shine when dusted with powdered sugar just before serving. For a more elegant presentation add a small dollop of whipped cream and a mint leaf. They pair wonderfully with tea or coffee for afternoon gatherings and make an excellent light dessert after a heavy meal. For brunch serve with fresh berries on the side to complement the citrus notes.

Storage Tips

These bars maintain their texture best at room temperature covered loosely with foil for up to three days. Avoid refrigeration as it can make them dense and less pleasant. If you need to store them longer they freeze beautifully when wrapped individually in plastic wrap and placed in an airtight container for up to three months. Thaw at room temperature for about an hour before serving.

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Commonly Asked Questions

→ Can I use different pie fillings besides lemon?

Absolutely! This versatile dessert works beautifully with other pie fillings like cherry, blueberry, or strawberry. Simply substitute an equal amount of your preferred flavor for the lemon pie filling.

→ How do I know when the lemon bars are fully baked?

The bars are done when the top is golden brown and the center doesn't jiggle when you gently shake the pan. While the recommended baking time is 30-40 minutes, it's best to start checking at the 30-minute mark as oven temperatures can vary.

→ Can I make these lemon bars ahead of time?

Yes! These bars store well in an airtight container in the refrigerator for up to 3 days. Allow them to cool completely before storing, and consider separating layers with parchment paper to prevent sticking.

→ Why does the batter foam when mixed?

The foaming occurs as the angel food cake mix reacts with the moisture in the lemon pie filling. This reaction helps create the light, airy texture that makes these bars so delightful. Make sure to mix until you see this foaming action for best results.

→ What's the best way to serve these lemon bars?

For the most appealing presentation, dust cooled bars with powdered sugar just before serving. They pair wonderfully with fresh berries, a dollop of whipped cream, or even a small scoop of vanilla ice cream for an elevated dessert experience.

→ Can I use homemade lemon curd instead of store-bought filling?

Yes, homemade lemon curd can be substituted, but ensure it has a similar consistency to commercial pie filling. You'll need approximately 22 ounces (about 2¾ cups) to maintain the proper texture in the final product.