3-Ingredient Lemon Bars
43 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
These 3-ingredient lemon bars are a bright, tangy shortcut that lands between classic lemon bars and a fluffy lemon cake, with golden buttery edges that are impossible to resist.
Angel food cake mix keeps them pillowy, lemon pie filling brings the zing, and butter adds that rich bakery finish, making them perfect for bake sales, brunch, or a last-minute sweet fix.
Ingredients (16 servings)
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Ingredients:
- 1 box angel food cake mix angel food cake mix 1 box
- 1 can lemon pie filling lemon pie filling 1 can
- ½ cup salted butter salted butter 4 oz
How to Make 3-Ingredient Lemon Bars
-
Heat oven and prep pan
Heat oven to 350 F and place a rack in the center.
Line a 9x13 inch pan with parchment so it overhangs on two sides, then butter the parchment and the exposed pan walls to prevent sticking.
-
Divide the cake mix
Pour the angel food cake mix into a large bowl and whisk to break up any clumps.
Scoop out 1 cup of the dry mix and set it aside for the lemon layer.
-
Make crust and crumble
Melt the salted butter and pour it over the remaining cake mix in the large bowl.
Stir until the mixture looks like damp sand and holds together when pinched, which will become both the bottom crust and the top crumble.
-
Make the lemon layer
In a separate bowl, combine the lemon pie filling with the reserved 1 cup of cake mix and stir until smooth and thick.
This step keeps the lemon layer sliceable instead of runny.
-
Assemble
Press about two thirds of the buttery crumb mixture firmly and evenly into the prepared pan to form the base.
Spread the lemon mixture edge to edge, then sprinkle the remaining crumbs evenly over the top without packing them down.
-
Bake
Bake for 25 to 30 minutes until the top is golden, the edges are bubbling, and the center only has a slight jiggle when the pan is nudged.
If the top browns too quickly, tent loosely with foil for the last 5 minutes.
-
Cool and cut
Cool the pan on a rack for 1 hour to let the structure set.
Chill for 30 to 60 minutes for cleaner slices, then lift out by the parchment and cut into bars with a hot knife wiped clean between cuts.
Substitutions
- Angel food cake mix -> Gluten-free angel food cake mix
- A certified gluten-free angel food mix keeps the airy crumb and delicate chew while making the bars friendly for gluten-free guests.
- Lemon pie filling -> Lemon curd
- Jarred lemon curd gives a silkier, brighter tart layer and a richer finish; expect a slightly softer set and plan for extra chill time before slicing.
- Salted butter -> Unsalted butter
- Unsalted butter softens the salty edge and makes the bars taste a touch sweeter; the texture remains crisp on top and tender underneath.
Tips
- Pack the base like you mean it
- Use the bottom of a measuring cup to press the crust firmly so it does not crumble when you slice.
- Keep ingredients at room temp
- Cold filling stiffens and is harder to spread evenly, which can cause uneven baking.
- Choose the right pan
- A light colored metal pan browns evenly and avoids scorched edges that you get with very dark pans.
- Cool completely before slicing
- The starches need time to set so your bars hold clean edges instead of slumping into a lemon landslide.
- Use a parchment sling
- Leave extra parchment overhang for easy lifting so you do not fight the pan and crack the bars.
- Hot knife, clean cuts
- Dip the knife in hot water, wipe, slice, and repeat to keep the crumb top neat and the lemon layer from dragging.
Nutrition Facts *
| Energy | 207 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 6 | g |
| Carbohydrates | 36 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I just mix everything together and bake?
- You will get a soft, cakey slice rather than distinct layers; dividing for crust and crumble gives you a true bar with structure and texture contrast.
- Why did my bars collapse in the middle?
- They were likely underbaked or cut while warm; bake until the center only slightly jiggles and cool fully before slicing.
- My crust is crumbly and falls apart, what happened?
- The base was not packed firmly enough or the butter was not evenly mixed; press firmly and make sure there are no dry pockets in the crumb before baking.
- Can I use a smaller pan?
- Yes, an 8x8 or 9x9 pan makes thicker bars; extend bake time to about 35 to 40 minutes and check for golden top and minimal center jiggle.
- How do I store these bars?
- Store in a parchment lined glass container in the fridge for up to 4 days, and bring to room temperature for 15 minutes before serving.
- Can I freeze them?
- Yes, freeze cut bars on a tray until firm, then wrap individually and store up to 2 months; thaw in the fridge to keep the crumb from getting soggy.
Serving Suggestions
Serve these bright bars with a bowl of fresh berries or a quick blueberry compote if you want a sweet-tart duet that makes the lemon pop.
If you are feeling extra, toast the crumb top under the broiler for 30 seconds right before serving for a warm, crisp finish, then pour coffee and let the compliments roll in.
More pairings:
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