Sweet, Tart, and Barely Any Work

One sticky July afternoon I stirred together two things from the pantry, and the sweet and tangy result had the whole neighborhood asking for the recipe. Learn more about DanyRecipes and why I love simple treats with big personality.

These 2 ingredient lemon bars use a yellow cake mix and a jar of lemon curd for a soft, buttery bar with a bright, tangy center.

Why Sweet and Tangy Works So Well

Yellow cake mix brings the buttery sweetness, while the lemon curd adds a tart, silky punch that balances it. Baked together, the mix forms a tender, golden crumb with a glossy lemon layer running through the middle.

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

Just Two Ingredients

• 1 box (15.25 ounces) yellow cake mix
• 1 jar (10 to 11 ounces) lemon curd

Note: the cake mix needs a few pantry add-ins to bind, so this version adds a splash of the curd to the dough and keeps the rest for the center layer. If you want a strict two ingredient bake, use the whole box of cake mix with the whole jar of curd and expect a softer, cookie-like bar.

Easy Steps to Sweet and Tangy 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

Stir the cake mix with about 1/3 cup of the lemon curd until a thick, crumbly dough forms.

STEP 3

Press about two thirds of the dough into the pan in an even layer.

STEP 4

Spread the remaining lemon curd over the dough, leaving a small border around the edges.

STEP 5

Crumble the remaining dough over the curd and bake for 25 to 30 minutes until the top is golden and the curd is bubbling at the edges.

STEP 6

Cool completely on a rack, chill for 30 minutes, then lift out and slice into 16 squares.

Serving Ideas and Easy Twists

• Dust with powdered sugar right before serving for a bakery style finish.
• Top each square with a fresh raspberry or a curl of lemon zest.
• Pair with my crispy shortbread lemon curd cookies for a buttery crunch beside the soft bars.
• Serve warm with a scoop of vanilla ice cream.
• Drizzle with a quick glaze of powdered sugar and lemon juice.

Pro Tips

• Leave a small border of dough around the curd so it does not leak into the pan.
• Use a thick, jarred lemon curd, since thin curd can make the bars soggy.
• Crumble the topping loosely for a pretty, rustic finish.
• Check for doneness at 25 minutes, since ovens vary and overbaking dries the bars.
• Cool completely before cutting so the layers stay neat.
• Wipe your knife between cuts for clean edges.

2-Ingredient Sweet and Tangy Lemon Bars

These easy lemon bars combine yellow cake mix and lemon curd for a soft, buttery base with a bright, tangy center. Finished with a golden crumble topping, they make a quick and simple dessert with minimal ingredients.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Cooling and Chilling Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 16 squares

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Cake Mix Dough

• 1 box yellow cake mix 15.25 ounces (about 432 g)
• 1/3 cup lemon curd taken from the jar for mixing into the dough

Lemon Curd Filling

• 1 jar lemon curd 10 to 11 ounces; use the remaining curd after mixing the dough

Equipment

• 8×8-inch baking pan
• Parchment paper
• Mixing bowl
• Spatula or Spoon
• Measuring Cup
• Cooling Rack
• Oven

Method

 

1. 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.
2. In a mixing bowl, stir the yellow cake mix with about 1/3 cup of lemon curd until a thick, crumbly dough forms.
3. Press about two-thirds of the dough firmly and evenly into the bottom of the prepared pan to create the base.
4. Spread the remaining lemon curd over the dough, leaving a small border around the edges to help prevent the filling from leaking.
5. Crumble the remaining dough evenly over the lemon curd. Bake for 25 to 30 minutes, until the top is golden and the curd is bubbling around the edges.
6. Cool completely on a rack, then refrigerate for 30 minutes. Lift the bars out using the parchment overhang and slice into 16 squares.

Notes

Use thick, good-quality jarred lemon curd. Thin curd may make the bars soggy. Homemade lemon curd also works well, provided it is thick and completely cooled before spreading.

Leave a small border around the filling to help prevent it from leaking into the pan. Crumble the topping loosely for a rustic finish, and check the bars at 25 minutes because oven temperatures vary.

For a firmer, more traditional bar texture, you can optionally add 1/4 cup melted butter to the cake mix dough. This is an optional addition and is not part of the two-ingredient version.

For serving, dust with powdered sugar, add fresh raspberries or lemon zest, or serve warm with vanilla ice cream. A simple glaze made with powdered sugar and lemon juice is another option.

Allow the bars to cool completely before slicing. Wipe the knife between cuts for neater squares.

Cover and refrigerate for up to 5 days, placing parchment paper between layers. Freeze individually wrapped squares for up to 2 months.

For a 9×13-inch pan, the source suggests using one box of cake mix and two jars of lemon curd, with a baking time of approximately 28 to 32 minutes.

Check the cake mix and lemon curd labels for allergens. These products may contain wheat, eggs, milk, or other common allergens.

FAQs

Is this truly a two ingredient recipe?
The core is just cake mix and lemon curd. For a firmer, more bar-like texture, add 1/4 cup of melted butter to the dough, though it is optional.

Can I use homemade lemon curd?
Yes, homemade curd works beautifully as long as it is thick and fully cooled. Spread it cold so it stays in its own layer.

How should I store the bars?
Cover and refrigerate for up to 5 days, with parchment between layers. Freeze wrapped squares for up to 2 months.

Can I make a 9×13 pan?
Yes, use one box of cake mix and two jars of lemon curd, then bake for 28 to 32 minutes. The method stays the same.

Why are my bars crumbly?
The dough may have been a little dry. Add another tablespoon of lemon curd to the dough and press it firmly into the pan.

Sweet, Tangy, and Done

Two simple ingredients can still feel like a little celebration. I hope these bars bring a bright, tangy bite to your next sweet moment. 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.

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