Two Ingredient Lemon Bars Recipe Learn under Expert Guide:- 2 ingredient lemon bars are a quick and easy lemon treat made from light angel food cake mix and tart lemon pie filling. Sprinkle powdered sugar on these cake mix lemon bars for a delightful spring and summer treat.
Two Ingredient Lemon Bars Recipe Learn under Expert Guide
On the blog, I have a lot of recipes using lemon cake mixes. Quick, simple, and delectable cake mix and lemon dishes include my Lemon Cake Mix Cookies, Lemon Dump Cake, and Lemon Poke Cake. I can’t wait to add these simple lemon bars to my expanding repertoire of cake mix recipes. I’m confident you’ll adore it since:
 IngredientÂ
Made with a light and fluffy angel food cake mix and acidic lemon pie filling, two ingredients produce an incredibly quick and simple lemon dessert: lemon bars. Sprinkle some sugary powdered sugar on top of these cake mix lemon bars for a delightfully cool treat that’s perfect for entertaining in the spring and summer.
- 1 9×13 baking pan or casserole dish
- 1 mixing bowl
- 1Â whisk
- 1 spoon or flexible spatula
- 16 oz. angel food cake mix
- 22 oz. lemon pie filling
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INSTRUCTIONS
The oven should be preheated to 350 F (177 C). Grease a 9 x 13-inch cake pan lightly, then line the long sides and bottom with parchment paper.
If the boxed angel food cake mix comes with two packets, combine the two and whisk them thoroughly in a large mixing basin. In case the mix you possess only comprises a single packet, simply blend the contents thoroughly in a mixing bowl.
Angel Food Cake Mix, 16 oz. Mix the dry angel food cake mix with all of the lemon pie filling, whisking until smooth and well blended. It will have a putty-like, slightly sticky texture.
Filling for lemon pie, 22 oz. Pour the prepared pan with the lemon pie angel cake batter, spreading it evenly. Using an icing palette knife or flexible spatula, smooth the top.
A toothpick put into the center of the lemon cake bars should come out clean after baking them for 30 to 40 minutes. The lemon bars should have a light golden brown top and edges that pull slightly away from the pan’s edge.
After 60 minutes or until the cake reaches room temperature, cool it in the cake pan. The lemon pie filled cake bars can be carefully removed from the pan by using the parchment paper on the pan’s sides. If desired, dust with powdered sugar, cut, and savor.
NOTES
Store: For up to five days, keep these two-ingredient lemon squares in the refrigerator in an airtight container. It is recommended to consume these bars within a day or two of baking.
To prepare these three-ingredient lemon bars with a standard cake mix and to drizzle some lemon glaze on top, see the blog post’s Variations section.