SerpApi.Org
Lemon angel bars are my go-to whenever I need to make a super-easy dessert with almost no effort. The fact that they only use two ingredients still surprises me every time I make them. Just stir together angel food cake mix and lemon pie filling, bake, and you're done! The bars come out soft and airy, with a light texture and a bright lemon flavor. I make this recipe whenever I want something simple and not too heavy. Even better, it's the kind of dessert I can easily throw together for a last-minute get-together or potluck.
What Makes Lemon Angel Bars So Great
This recipe works because the angel food cake mix provides structure and lift, while the lemon pie filling adds sweetness, moisture, and citrus flavor all at once. There's no measuring, no mixers, and no complicated steps. The bars bake up fluffy and tender with a soft, cake-like crumb. Once they're cooled, I like to dust the top with powdered sugar (although they're just as good plain). These bars prove that minimal ingredients can still deliver big, delicious results.
How to Make Lemon Angel Bars
- Preheat the oven. Set your oven to 350°F so it's ready when the batter is mixed. Line a 9×13-inch pan with a parchment paper sling so that the parchment hangs over the longer sides by about 2 inches.
- Mix the batter. In a large bowl, stir 1 (16-ounce) box of angel food cake mix with 1 (21-ounce) can of lemon pie filling until combined.
- Bake. Spread the batter evenly in the pan and bake for 25 to 30 minutes, until golden and a tester inserted in the center comes out clean.
- Cool completely. Let it cool completely before slicing. Dust with powdered sugar if you like.
Tips for Making Lemon Angel Bars
- Don't make the batter ahead. Stir the cake mix and lemon pie filling right before baking, as the batter will continue to rise as it sits.
- Add toppings if you want. Powdered sugar is classic, but a drizzle of lemon icing, fresh whipped cream, or a dollop of lemon curd makes this dessert extra special.
