The Shortest Ingredient List in My Recipe Box

On a rainy afternoon when I wanted something sweet and had almost nothing in the house, I stirred two things together and hoped for the best.

Learn more about DanyRecipes and why I love recipes that ask so little. These 2 ingredient lemon bars use a lemon cake mix and a can of lemon pie filling, with no mixer, no bowls to wash twice, and no fuss.

Why This Is the Simplest Version Yet

Lemon cake mix already carries the flour, sugar, and leavening, and the pie filling brings moisture and tang. Because the cake mix is already lemon flavored, you get a bright, double lemon bar that is soft in the center with lightly crisp edges.

This lemon bars recipe fits an 8×8 pan and cuts into 16 squares, so it is a perfect small batch for a family. It is one of my favorite lemon desserts for a quiet night in, and it sits nicely beside my chewy thumbprint lemon curd cookies on a dessert plate.

Just Two Ingredients

1 1/2 cups lemon cake mix (about half of a 15.25 ounce box, measured dry and lightly spooned)
1/2 can (about 10 ounces) lemon pie filling

Optional: a light dusting of powdered sugar for serving, which is a pantry bonus rather than a core ingredient.

Simple Steps to Sweet Bars

STEP 1

Heat the oven to 350°F and line an 8×8 pan with parchment, leaving an overhang on two sides.

STEP 2

Add the dry cake mix and the lemon pie filling to a medium bowl.

STEP 3

Stir with a sturdy spoon until no dry streaks remain and the batter looks thick and slightly lumpy.

STEP 4

Spread the batter evenly into the pan and smooth the top with a spatula.

STEP 5

Bake for 22 to 26 minutes until the top is golden and a toothpick comes out with just a few moist crumbs.

STEP 6

Cool completely on a rack, then lift out and slice into 16 squares.

Serving Ideas and Easy Twists

Dust with powdered sugar right before serving for a pretty finish.
Top each square with a dollop of whipped cream and a raspberry.
Pair with my crispy shortbread lemon curd cookies for a buttery crunch beside the soft bars.
Stir a teaspoon of lemon zest into the batter for extra zing.
Serve slightly warm with a scoop of vanilla ice cream.

2 Ingredient Lemon Bars

These easy 2 ingredient lemon bars are made with lemon cake mix and lemon pie filling. With no mixer and minimal cleanup, they bake into soft, bright lemon squares with lightly crisp golden edges. Perfect for a quick, small-batch dessert, this simple recipe makes 16 bars in an 8×8 pan.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 22

Total Time 27

Servings: 16 bars

Course: Bars, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Lemon Bar Batter

1 1/2 cups lemon cake mix about half of a 15.25-ounce box, measured dry and lightly spooned
1/2 can lemon pie filling about 10 ounces

Optional Garnish

powdered sugar for dusting before serving

Equipment

8×8-inch baking pan
Parchment paper
Mixing bowl
Sturdy Spoon
Spatula
Wire Cooling Rack

Method

Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Add the dry lemon cake mix and lemon pie filling to a medium mixing bowl.
Stir with a sturdy spoon until no dry streaks remain and the batter is thick and slightly lumpy.
Spread the batter evenly into the prepared pan and smooth the top with a spatula.
Bake for 22 to 26 minutes, until the top is golden and a toothpick inserted into the center comes out with just a few moist crumbs. Begin checking at 22 minutes.
Transfer the pan to a wire rack and allow the bars to cool completely. Lift them out using the parchment overhang and cut into 16 squares.

Notes

Tips:

Lightly spoon the cake mix into the measuring cup and level it off to prevent dry bars.
Save the remaining pie filling for yogurt or ice cream.
Use parchment paper to lift the sticky bars out easily.
Check for doneness at 22 minutes to avoid overbaking.
Cool completely before slicing for neat squares.
Wipe the knife between cuts for clean edges.

Variations: Dust with powdered sugar, add a teaspoon of lemon zest, or serve with whipped cream, raspberries, or vanilla ice cream. Blueberry, cherry, and raspberry pie fillings can also be substituted in the same quantity.

Storage: Cover and store at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze individually wrapped squares for up to 2 months.

Larger Batch: For a 9×13-inch pan, use one 15.25-ounce box of lemon cake mix and one 21-ounce can of lemon pie filling. Bake for 25 to 30 minutes, checking for doneness.

Troubleshooting: If the center is gummy, it may need a few more minutes of baking. Allow the bars to cool completely before slicing.

Pro Tips

Spoon the cake mix lightly into the measuring cup and level it off so the bars are not dry.
Save the other half of the pie filling to spoon over yogurt or ice cream.
Line the pan with parchment so the sticky bars lift out cleanly.
Check for doneness at 22 minutes, since ovens vary and overbaking dries the bars.
Cool completely before cutting for neat, tidy squares.
Wipe your knife between cuts for clean edges.

FAQs

Can I make a full 9×13 pan instead?
Yes, use one whole box of cake mix and one whole 21 ounce can of pie filling, then bake for 25 to 30 minutes. The method stays exactly the same.

What do I do with the leftover cake mix?
Fold the lid of the box shut, tuck it in a zip top bag, and use it for another small batch within a few months. Keep it in a cool, dry pantry.

How should I store the bars?
Cover and keep at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze wrapped squares for up to 2 months.

Why are my bars gummy in the middle?
They likely needed a few more minutes in the oven. Bake until a toothpick shows only a few moist crumbs, and cool fully before slicing.

Can I use a different pie filling?
Yes, blueberry, cherry, or raspberry filling all work with the same method. Keep the amount at about 10 ounces for this smaller pan.

Simply Sweet

The best recipes are sometimes the ones that fit on a sticky note. I hope this tiny list brings you a big, cozy treat. For more citrus treats, try my melt in your mouth lemon curd cookies, the 5 ingredient glazed lemon curd cookies, or the zesty drop lemon curd cookies.

Simplest Ever 2 Ingredient Lemon Bars