3-Ingredient Lemon Bars
35 min
|
easy
|
low-FODMAP,
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 25 min | 35 min |
Introduction
These 3-ingredient lemon bars are bright, buttery, and sweet with the easiest shortcut crust you will ever make.
They are perfect for last-minute guests, bake sales, or a simple weeknight dessert when you want something homemade fast.
Using angel food cake mix and canned lemon pie filling gives you a light, fluffy texture with big lemon flavor and almost no effort.
Ingredients (16 servings)
Ingredients:
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How to Make 3-Ingredient Lemon Bars
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Preheat the oven and prepare the pan
Preheat your oven to 350°F and position a rack in the center.
Lightly grease a 9x13 inch baking pan or line it with parchment for easy removal and cleaner slices.
-
Melt the butter
Cut the butter into pieces and melt it in a small saucepan or microwave-safe bowl until just liquefied, not sizzling.
Let it cool a minute so it does not warm the batter too much.
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Mix the batter
Add the dry angel food cake mix and the lemon pie filling to a large mixing bowl.
Pour in the melted butter and stir with a spatula until the batter is smooth, thick, and evenly combined.
Do not add water, eggs, or any other ingredients from the cake mix box.
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Bake the lemon bars
Scrape the batter into the prepared pan and spread it into an even layer, pushing it into the corners.
Bake for 22 to 28 minutes, until the top is golden and the center springs back lightly when touched.
A toothpick should come out mostly clean, with a few moist crumbs but no wet batter.
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Cool, slice, and serve
Place the pan on a wire rack and let the bars cool completely so they set and slice neatly.
For extra clean cuts, chill the pan for 30 minutes, then cut into squares with a sharp knife.
Dust with powdered sugar before serving if you like a pretty, bakery-style finish.
Substitutions
- Use lemon curd instead of lemon pie filling
- Lemon curd makes the bars richer and silkier, with a brighter lemon flavor and a slightly softer center.
- Replace salted butter with unsalted butter plus a tiny pinch of salt
- Unsalted butter lets you control the salt level, which keeps the lemon flavor clean and prevents the crust tasting salty.
- Swap melted butter with melted coconut oil for a dairy-free twist
- Coconut oil gives a faint coconut aroma and slightly firmer texture once chilled, which tastes fun with the bright lemon.
Tips
- Line the pan for easy lifting
- A parchment sling lets you lift the whole slab out at once, which makes cutting neat squares much easier.
- Do not overmix the batter
- Stir just until everything is evenly combined, because too much mixing can deflate the batter and make denser bars.
- Watch the bake time closely
- Start checking at 22 minutes, since oven temperatures vary and overbaking can dry out the edges and toughen the top.
- Cool fully before cutting
- The bars finish setting as they cool, so cutting too soon can give messy slices and a gooey, underdone center.
- Dress them up for serving
- Add a dusting of powdered sugar, thin lemon slices, or a few fresh berries to make the simple bars feel special.
Nutrition Facts *
| Energy | 208 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 6 | g |
| Carbohydrates | 36 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my lemon bars still jiggly in the center after baking?
- A slight jiggle is fine, because these bars set more as they cool in the pan. If the center looks very wet and does not spring back, bake a few minutes longer and check again.
- Can I use a different size pan for these bars?
- You can use a 9x9 inch pan, but the bars will bake thicker and may need extra time. Check early and keep baking until the center springs back and a toothpick comes out mostly clean.
- How do I keep the bars from sticking to the pan?
- Grease the pan well, especially the corners, or use parchment with some overhang as a lifting sling. Let the bars cool before lifting, because warm bars are softer and more likely to break or stick.
- Can I make these lemon bars ahead of time?
- Yes, they keep well covered in the refrigerator for up to three days. Chilling actually helps the texture firm up, which makes them easier to slice and pack for events.
Serving Suggestions
These bright, fluffy bars bring big lemon flavor with almost no work, so they are ideal for busy days.
Pair them with hot tea or iced coffee, since the tart citrus cuts through the sweetness nicely.
For a fun twist, drizzle cooled bars with a simple lemon glaze to add shine and an extra pop of zest.
More pairings:
Reviews
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Valerie, Houston, TX: These came out amazing for my dinner party, super bright lemon flavor with a fluffy, chewy texture and zero fuss. Everyone grabbed seconds and they sliced up beautifully after a quick chill.
: Love hearing that, Valerie! That quick chill really helps them slice cleanly, and I’m glad the bright lemon flavor was a hit at your dinner party. 😊
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