These 2 ingredient lemon bars with angel food cake mix are quick and easy to make, packed with lemon citrus flavour, and a refreshing dessert for spring!
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These are one of my favourite go-to spring desserts as soon as the warm weather starts to creep in! I love how easy they are to make with just two ingredients!
I make these lemon squares a lot throughout the spring and summer because they're so lemony and refreshing! I make them for Easter too, and even sometimes at Christmas! Everyone loves them and can't ever believe they're only 2 ingredients!
If you like lemon desserts, you will love these lemon crinkle cookies with cake mix and lemon poppy seed muffins with cake mix too.
I also have other dessert bar recipes made with cake mix too! Check out these chocolate chip cake mix cookie bars, carrot cake bars with cake mix, and cream cheese frosted pumpkin cake mix bars too!
Why you'll love this recipe
- Quick and Easy: All you need is two simple ingredients!
- Foolproof: Anyone can make these delicious dessert bars and they're perfect if you're looking for an easy recipe to make with your kids!
- Refreshing: The ultimate spring dessert with it's bursting lemon flavour!
Ingredients
- Boxed Angel Food Cake Mix
- Canned Lemon Pie Filling
See the recipe card below for the ingredient measurements.
Step-by-Step Instructions
Step 1 - Prepare: Preheat the oven to 350 degrees Fahrenheit and grease a 9x13 baking dish.
Step 2 - Mix: Add the lemon pie filling and angel cake mix to a large bowl and mix with an electric hand mixer until combined (don't over mix).
Step 3 - Bake: Transfer the batter to the 9x13 baking dish and bake on the middle rack uncovered for 30-40 minutes. There shouldn't be any jiggle and the top should be browned. Don't be alarmed if it's puffy after baking; this is normal and will deflate as it cools. Wait until it's completely cooled to cut into squares. Sprinkle with icing sugar as desired (optional).
Storage
Store any leftovers in an airtight container at room temperature for up to one week or in the freezer for up to three months.
Kitchen Tools
- Can Opener: For opening the canned pie filling.
- Mixing Bowl: For mixing the batter.
- Electric Hand Mixer: For making the batter.
- 9x13 Baking Dish: For baking the bars.
- Measuring Cups and Spoons: For measuring the ingredients.
- Mesh Strainer: For sprinkling icing sugar over the bars (this is optional).
Helpful Tips
- Line the baking dish. Lining the baking dish with parchment paper will help you lift the bars out of the dish so you can easily cut them.
- Bake on the middle rack. While baking, it will puff up and rise, so you don't want it baking on the top rack, or else the top will burn. If you have a smaller oven than standard, consider baking it on one rack lower.
- Let the bars rest. Before cutting into the bars, give them time to deflate and completely cool before cutting. They will be puffy and sticky when they come out of the oven, but giving them time to rest will help cut them.
- Icing sugar should be the last step. It's the last step because the bars need to be cooled; otherwise, the sugar will just disintegrate into the bars.
Frequently Asked Questions
Yes! Don't be worried; it's going to deflate as it cools down.
They do have a slight stickiness to them.
Yes, the top will be browned.
The top will be browned, and there won't be a jiggle.
Related Recipes
- Lemon Crinkle Cookies with Cake Mix
- Lemon Poppy Seed Muffins with Cake Mix
- Better than Starbucks Lemon Pound Cake
- Chocolate Chip Cake Mix Cookies Bars
- Pumpkin Cake Mix Bars
📖 Recipe
Lemon Bars with Angel Food Cake Mix
- Total Time: 40 minutes
- Yield: 18 squares
- Diet: Vegetarian
Description
These lemon bars with angel food cake mix are quick and easy to make!
Ingredients
- Angel Food Cake Mix: 1 box (15.25 oz)
- Lemon Pie Filling: 1 can (21 oz)
Instructions
- Prepare: Preheat the oven to 350 degrees Fahrenheit and grease a 9x13 baking dish.
- Mix: Add the lemon pie filling and angel cake mix to a large bowl and mix with an electric hand mixer until combined (don't over mix).
- Bake: Transfer the batter to the 9x13 baking dish and bake on the middle rack uncovered for 30-40 minutes. There shouldn't be any jiggle and the top should be browned. Don't be alarmed if it's puffy after baking; this is normal and will deflate as it cools. Wait until it's completely cooled to cut into squares. Sprinkle with icing sugar as desired (optional).
Notes
Lining the baking dish with parchment paper will help you lift the bars out of the dish so you can easily cut them.
While baking it will puff up and rise, so bake it on the middle rack.
If you have a smaller oven than standard, consider baking it on one rack lower.
Before cutting into the bars, give them time to deflate and completely cool before cutting.
Dusting with icing sugar should be the last step because the bars need to be cooled; otherwise, the sugar will just disintegrate into the bars.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: dessert bars
- Method: bake
- Cuisine: american
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