Save
Lemon bars have always felt a little fancy for potlucks or gatherings but this two-ingredient lemon bar shortcut creates a bright tangy treat in minutes with almost zero fuss. This recipe saved so many of my sunny spring days when friends dropped by unexpectedly and I needed a homemade dessert but had very little time.
During my first try these bars disappeared before the pan could cool and now friends ask for the recipe every time I bring it along
Ingredients
- One can lemon pie filling: adds intense lemon flavor and keeps things moist look for one with real lemon juice listed high in the ingredients
- One box angel food cake mix: brings a pillowy cloud-like crumb and helps the bars lift check dates and aim for a brand with fewer additives
- Optional powdered sugar: for a light sweet finish sifted for smoothness
- Fresh lemon slices for garnish: choose thin-skinned lemons that feel heavy and firm as these are juiciest
Instructions
- Prepare the Pan:
- Spray a nine by thirteen baking dish well with non-stick spray and if you like line with parchment so the bars lift out easily
- Mix the Batter:
- Combine the entire can of lemon pie filling and the box of angel food cake mix in a large bowl stir until the mixture is smooth and uniform it will be thick and sticky do not worry this helps create a tender cake
- Pour and Smooth:
- Spread batter evenly into your prepared pan use an offset spatula or the back of a spoon to push it into the corners for even baking
- Bake the Bars:
- Place the pan in your preheated three hundred fifty degree oven and bake for twenty five to twenty eight minutes you want the surface golden all over and the center set gently press it should spring back slightly
- Cool Completely:
- Let the bars cool on a wire rack for at least fifteen minutes this step ensures cleaner cuts and a lovely set texture
- Add Toppings:
- Dust with powdered sugar and add fresh lemon slices for a bakery finish slice and serve
- Store Properly:
- Keep leftovers in an airtight container at room temperature up to three days for best freshness
Lemon pie filling is now what my family requests instead of birthday cake and I love seeing the joy on their faces when I bring out the pan for a celebration or just a sweet weeknight surprise.
Storage Tips
Once cooled slice the lemon bars and place them in an airtight container. If stacking use parchment paper sheets to separate layers and keep the tops neat. The bars stay moist for up to three days at room temperature though usually they are gone even faster in my house.
Ingredient Substitutions
If lemon pie filling is unavailable try any fruit pie filling like cherry or blueberry just expect a flavor twist. Some cake mixes are sugar free or gluten free both work but texture may shift a bit. You can use homemade lemon curd in a pinch but the set will be less firm more like a gooey lemon pudding bar.
Serving Suggestions
Serve with hot tea for a classic afternoon treat. Add a dollop of lightly sweetened whipped cream for extra flair. Cut them into bite-sized squares for a dessert buffet or finger-food event.
Cultural and Historical Context
Lemon bars have been a classic treat at American gatherings for generations but this shortcut version became popular as a clever way to blend beloved store-bought mixes with homemade spirit. Angel food cake became popular during wartime rationing for its economy and lightness and it now brings a cloud-like base to these bars.
Seasonal Adaptations
Add fresh berries on top when in season for color and flavor. Mix grated lemon zest into the batter for even bigger citrus punch. In winter try orange pie filling with a sprinkle of cinnamon for a cozy twist.
Let the bars cool fully before slicing and serve for a bright burst of lemony joy at any occasion. With just pantry staples you will have a bakery-style treat in no time.
Common Recipe Questions
- → Can I use homemade lemon filling instead of canned?
Yes, homemade lemon filling works well. Ensure it’s the same consistency as canned pie filling for best results.
- → How do I know when the bars are done baking?
The top should be golden brown and the center set. A toothpick inserted should come out mostly clean.
- → Do these bars need to be refrigerated?
Store at room temperature in an airtight container for up to three days. For longer storage, refrigerate.
- → Can I add extras like zest or a crust?
You can add lemon zest for extra flavor or a cookie crust underneath, but the classic version is crustless.
- → Is powdered sugar necessary for topping?
Powdered sugar adds sweetness and a pretty finish, but it’s optional. Fresh lemon slices make a great garnish, too.