Imagine whipping up a batch of bright, citrusy lemon bars with just two simple ingredients. That’s exactly what you get with these 2-Ingredient Lemon Bars, making them the ultimate treat for any lemon lover.
Whether you’re a novice baker or simply short on time, this recipe promises to deliver luscious results with minimal effort. Perfect for last-minute guests, a quick dessert fix, or when you need a sweet treat without the hassle, these lemon bars are a delightful surprise that will impress anyone.
This recipe for 2-Ingredient Lemon Bars is a testament to the magic of simple ingredients coming together to create something wonderfully delicious. Enjoy these bars as a light dessert, a snack, or a sweet treat any time of the day—they’re sure to brighten your mood and your palate!
Ingredients:
- 16 oz. angel food cake mix (such as Duncan Hines)
- 21 oz. lemon pie filling
Instructions:
- Prepare for Baking:
- Preheat your oven to 350 degrees Fahrenheit.
- Lightly spray a 9×13 inch baking pan with non-stick spray, or grease it with shortening.
- Mix the Ingredients:
- In a large bowl, combine the lemon pie filling and angel food cake mix. Stir together using a spoon or spatula until just combined. Be careful not to overmix or whip the batter, as this can affect the texture of the bars.
- Bake:
- Pour the batter into the prepared baking pan, spreading it out evenly.
- Place the pan on the center rack of the oven and bake for 25 minutes, or until the top starts to turn a golden brown.
- Cool and Serve:
- Remove the pan from the oven and set it on a cooling rack.
- Allow the bars to cool in the pan for 1-2 hours.
- Once completely cooled, cut into squares for serving.
Notes:
- Serving Size: These bars can be cut into smaller pieces to serve a larger crowd.
- Variations: Feel free to experiment with other pie fillings like pineapple or key lime if available, or use lime curd for a different twist.
- Storage: Lemon bars can be stored in an airtight container or wrapped tightly with cling film. They maintain their delicious flavor even the next day. For longer storage, freeze them with wax paper between layers to prevent sticking, then transfer to a freezer ziplock bag.
