2 ingredient lemon bars 
1 can lemon pie filling
1 box angel food cake
Mix together in a bowl
Add to cake pan
Cook 350 for 30 min till brown
(Cake will be huge then sink to a bar form after it cools)
Top with power sugar (optional)
Two-Ingredient Lemon Bars:
Ingredients:
- 1 can (21 ounces) lemon pie filling
- 1 box (16 ounces) angel food cake mix
Optional Toppings:
- Powdered sugar for dusting
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch cake pan or line it with parchment paper for easy removal.
- Combine Ingredients: In a large mixing bowl, combine the entire can of lemon pie filling and the angel food cake mix. Gently fold the ingredients together until well combined. Be careful not to overmix; a few lumps are okay.
- Transfer to the Pan: Pour the mixture into the prepared cake pan, spreading it evenly.
- Bake: Place the pan in the preheated oven and bake for approximately 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cooling Process: Once baked, the cake will rise significantly and then sink as it cools, creating a bar-like consistency. Allow the lemon bars to cool in the pan for at least 15-20 minutes before slicing.
- Optional Topping: Dust the cooled lemon bars with powdered sugar for a finishing touch. This step is entirely optional but adds a delightful sweetness and visual appeal.
- Slice and Serve: Cut the lemon bars into squares or rectangles, depending on your preference. Serve and enjoy the delicious simplicity of these two-ingredient lemon bars!
These bars are not only quick and easy to make but also boast a delightful combination of sweet and tangy flavors. They are perfect for a last-minute dessert or a sweet treat for any occasion.
Frequently Asked Questions (FAQ) about Two-Ingredient Lemon Bars:
1. Can I use any brand of lemon pie filling and angel food cake mix for this recipe? Yes, you can use any reputable brand of lemon pie filling and angel food cake mix available at your local grocery store.
2. Can I use a different pan size if I don’t have a 9×13-inch pan? While a 9×13-inch pan is recommended for this recipe, you can use a similar-sized baking dish. Adjust the baking time accordingly, keeping an eye on the bars to prevent overcooking.
3. What should I do if the top of the bars are browning too quickly? If you notice the top is browning too fast, you can tent the pan with aluminum foil during the last few minutes of baking to prevent over-browning while ensuring the center is fully cooked.
4. How do I know when the lemon bars are done baking? Insert a toothpick into the center of the bars; if it comes out clean or with a few moist crumbs (not wet batter), the bars are done.
5. Why does the cake rise and then sink as it cools? The initial rise is due to the leavening agents in the angel food cake mix. The sinking occurs as the cake cools and settles. This process creates a bar-like consistency.
6. Can I add other ingredients for more flavor? While the recipe is designed to be simple with just two ingredients, you can experiment by adding a teaspoon of vanilla extract or a sprinkle of grated lemon zest for extra flavor.
7. How should I store the leftover lemon bars? Store any leftover bars in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate and consume within a week.
8. Can I freeze these lemon bars? Yes, you can freeze the bars in an airtight container for up to 2-3 months. Thaw in the refrigerator before serving.
9. Is the powdered sugar topping necessary? No, the powdered sugar topping is optional. It adds a sweet finish, but the bars are delicious on their own.
10. Can I make this recipe gluten-free or dairy-free? Check the labels of the lemon pie filling and angel food cake mix to ensure they meet your dietary requirements. There are gluten-free and dairy-free options available for both ingredients.
