Two-Ingredient Lemon Bars Recipe
Ingredients:
- 1 can (about 21 ounces) lemon pie filling
- 1 box (16 ounces) angel food cake mix
Optional Topping:
- Powdered sugar for dusting
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) cake pan and set it aside.
- Prepare the Batter: In a large mixing bowl, combine the lemon pie filling and the angel food cake mix. Stir them together until well combined. The batter will be fluffy and light.
- Transfer to the Cake Pan: Pour the batter into the prepared cake pan, spreading it evenly.
- Bake: Place the pan in the preheated oven and bake for approximately 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cooling Process: Once baked, the cake will rise significantly and then sink back down as it cools, creating a bar-like consistency. Allow the lemon bars to cool completely in the pan on a wire rack.
- Optional Topping: Dust the cooled lemon bars with powdered sugar for a sweet finishing touch. You can use a fine mesh sieve to achieve an even coating.
- Cut and Serve: Once completely cooled and dusted with powdered sugar, cut the lemon bars into squares or rectangles. Serve and enjoy!
Note:
- Feel free to get creative with the recipe by adding a layer of whipped cream or a scoop of vanilla ice cream when serving.
- These bars are best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for a day or two. If you need to store them longer, refrigerate for up to a week.
- Here are some tips to ensure the best results when making Two-Ingredient Lemon Bars:
- Choose Quality Ingredients: Use a high-quality lemon pie filling and angel food cake mix. The better the quality of your ingredients, the better the final result will be.
- Follow Mixing Instructions: When combining the lemon pie filling and angel food cake mix, make sure to follow the mixing instructions carefully. Ensure that the batter is well-blended to achieve a light and fluffy texture.
- Properly Grease the Pan: Grease your baking pan thoroughly to prevent the lemon bars from sticking. You can also line the pan with parchment paper for easy removal and cleanup.
- Evenly Spread Batter: When transferring the batter to the cake pan, spread it evenly to ensure uniform baking. This helps in achieving consistent texture throughout the lemon bars.
- Check for Doneness: Keep a close eye on the baking time and check for doneness by inserting a toothpick into the center. The toothpick should come out clean or with a few moist crumbs, indicating that the bars are fully baked.
- Allow for Cooling: Let the lemon bars cool completely in the pan on a wire rack. This cooling process is crucial as the bars will set and firm up, and the characteristic sinking will occur, creating the desired bar-like consistency.
- Experiment with Toppings: While powdered sugar is a classic topping, feel free to experiment with other toppings like a drizzle of lemon glaze, a dollop of whipped cream, or a scoop of vanilla ice cream for added flavor and texture.
- Serve Fresh: These lemon bars are best when served fresh. If you need to store leftovers, refrigerate them for an extended shelf life. However, keep in mind that the texture may change slightly after refrigeration.
- Customize to Your Taste: Don’t hesitate to customize the recipe to your taste. If you prefer a more tart flavor, you can add a squeeze of fresh lemon juice to the batter. Likewise, you can incorporate lemon zest for an extra burst of citrus aroma.
- Get Creative: Feel free to get creative with variations. You can add a layer of fruit preserves or a sprinkle of shredded coconut to the batter for added complexity.
