Two-Ingredient Lemon Bars

Two-Ingredient Lemon Bars made with lemon cake mix and lemon pie filling for an easy, zesty, creamy dessert that chills into perfect squares.

Ingredients

• 1 box (15.25 oz) lemon cake mix
• 1 can (21 oz) lemon pie filling

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving a little overhang for easy lifting, and lightly grease it.
2. Pour the lemon cake mix into a large bowl and break up any clumps with a whisk or fork. This keeps the batter smooth and prevents dry pockets later.
3. Add the lemon pie filling, scraping the can clean with a spatula. Stir gently until no dry streaks remain; stop mixing when just combined, because a thick, slightly lumpy batter bakes up softer.
4. Spread the batter into the prepared dish with a damp spatula, pressing it into the corners. It will look sticky and thick, almost like soft cookie dough, and that’s completely normal.
5. Bake for 23 to 25 minutes, until the edges are lightly golden and the center looks set and no longer glossy. A toothpick should come out with just a few moist crumbs.
6. Cool the pan on a wire rack for at least 30 minutes. For cleaner slices, chill it for another 20 minutes so the bars firm up.
7. Lift the slab out using the parchment overhang and cut it into 12 squares with a sharp knife. Wipe the blade clean between cuts for tidy edges.
8. Dust the bars with powdered sugar just before serving so it stays snowy and doesn’t melt into the surface. Enjoy them chilled or at room temperature.
9. Tip: If the bars seem soft in the center when you take them out, don’t worry. They continue to set as they cool, so resist the urge to overbake.

Notes

• Break up cake mix clumps: Whisk the dry mix first to avoid floury pockets in the finished bars.
• Loosen the pie filling: Stir the filling in the can before adding so it folds in evenly.
• Wet your spatula: Dampen the spatula to press the sticky batter into corners without tearing.
• Use a parchment sling: Overhanging parchment prevents sticking and makes it easy to lift the whole slab out.
• Chill before slicing: Refrigerate for about 20 minutes after cooling to get neat, clean squares.
• Dust sugar last: Sift powdered sugar right before serving so it stays snowy instead of dissolving into the filling.
• Storage – Refrigerate: Store cooled bars in an airtight container in the refrigerator for up to 3 days. Place parchment between layers to prevent sticking and skip powdered sugar until serving.
• Storage – Freeze: Cool and slice first, freeze undusted on a tray for 1 hour, then wrap squares and store in a freezer bag for up to 2 months. Thaw overnight in the fridge.
• Reheat and refresh: Warm gently at 50% microwave power for 8–10 seconds or in a 300°F (150°C) oven for 5–8 minutes. Finish with a fresh dusting of powdered sugar.