If you’ve been frantically searching for the viral Two Ingredient Lemon Bars, hold that thought for just one second! I totally get the appeal. We are all looking for foolproof, quick recipes for spring gatherings and last-minute entertaining. But let me tell you a little secret: with just a few pantry staples you likely already have, you can whip up a scratch version that is lighter, zestier, and frankly, infinitely better than the angel food cake mix hacks out there.
I was inspired by the idea of simplicity when I revisited this classic recipe. While the “two ingredient” concept is great for a pinch, I wanted something that offered that authentic crispy edge with a soft, fluffy center that you just can’t fake. This recipe strikes the perfect balance. It’s specifically designed for beginner bakers and busy hosts who want that “I spent all day on this” flavor without the actual all-day effort. You get a bright, zesty, refreshing flavor profile that completely wakes up your palate. Additionally, you can put this together in about 15 minutes of active time.
Table of Contents
Better Than Two Ingredient Lemon Bars
Ingredients
For the Shortbread Crust:
- 1 cup 125g all-purpose flour
- 1/2 cup 113g or 1 stick unsalted butter, room temperature
- 1/4 cup 30g confectioners’ sugar
- Optional: 1 tsp milk if dough is dry
For the Lemon Filling:
- 1 cup 200g granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons lemon zest from about 2 lemons
- 1/4 teaspoon baking powder
- Dash of salt
- 2 large eggs lightly beaten and room temperature
- 1/4 cup 60mL fresh lemon juice, strained (from about 2 lemons)
- Confectioners’ sugar for dusting
Instructions
- Prep the Crust: Preheat oven to 350°F and line an 8×8-inch pan with parchment paper. Cream the butter, flour, and confectioners’ sugar until a soft dough forms. Press evenly into the pan.
- Pre-Bake: Bake for 18-20 minutes until light golden brown. Lower oven temperature to 325°F immediately after removing the crust.
- Whisk the Filling: While the crust bakes, whisk sugar, flour, zest, baking powder, and salt. Add eggs and lemon juice, beating until frothy and light yellow.
- Bake to Perfection: Pour filling over the warm crust. Bake at 325°F for 20-25 minutes until set (it should have a slight jiggle but no liquid). Cool completely on a wire rack, then chill in the fridge for 2+ hours before dusting with sugar and slicing.
Notes
- Why Scratch? Unlike standard Two Ingredient Lemon Bars made with angel food cake mix, this version uses a real shortbread base for that authentic bakery crunch.
- Lemon Tip: Always zest your lemons before you juice them; it is much easier!
- Make Ahead: These slices best when fully chilled, making them perfect for making the night before a party
Nutrition
Ingredients
Here is everything you need. While it’s more than two items, these are simple staples that offer a lower-calorie option (often 150-180 calories) compared to heavier dessert bars.
For the Shortbread Crust:
- 1 cup (125g) all-purpose flour (The base of that buttery crunch)
- 1/2 cup (113g or one stick) unsalted butter, room temperature
- 1/4 cup (30g) confectioners’ sugar
For the Lemon Filling:
- 1 cup (200g) granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons lemon zest (from about two lemons, don’t skip this for maximum zing!)
- 1/4 teaspoon baking powder
- Dash of salt
- 2 large eggs, lightly beaten and at room temperature
- 1/4 cup (60mL) fresh lemon juice, strained (from about two lemons)
- Confectioners’ sugar for dusting
Instructions
Get ready, because this comes together faster than you might expect.
1. Prepare & Make the Shortbread Crust Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper and spray lightly with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the flour, room temperature butter, and confectioners’ sugar. Beat on medium speed for 2-3 minutes until the mixture comes together into a soft dough.
- Quick Tip: If the mixture seems too dry and crumbly (it happens!), add one teaspoon of milk to help it bind.
Press the dough evenly into the bottom of your prepared pan. I recommend using the bottom of a measuring cup to press it down firmly, ensuring that it is spread evenly to the corners and edges.
2. Pre-Bake the Crust Place the pan in the preheated oven and bake for 18-20 minutes. You are looking for the crust to become light golden brown and fragrant. It should be set and slightly firm to the touch.
- Crucial Step: While the crust bakes, reduce your oven temperature to 325°F so it’s ready for the next step. The crust can remain warm when you add the filling; no need to let it cool completely.
3. Make the Lemon Filling While the crust does its thing in the oven (or immediately after), prepare the filling. In a large mixing bowl, whisk together the granulated sugar, flour, lemon zest, baking powder, and salt until the mixture is well combined.
Add the lightly beaten eggs and fresh strained lemon juice to the dry ingredients. Using a hand mixer on medium-high speed, beat the mixture for 2-3 minutes until it becomes frothy and light yellow in color.
- Why we do this: This aeration step is what helps create that perfect gooey texture you’re craving.
4. Bake, Cool & Chill. Pour the lemon filling over the warm shortbread crust, spreading it evenly to the edges. Gently tap the pan on the counter a few times to release any air bubbles that may have formed.
Place the pan back in the oven at 325°F and bake for 20-25 minutes. You’ll know it’s done when the filling is set (give the pan a gentle shake, the center should jiggle slightly but not be liquid) and it starts to turn golden in spots.
Remove the bars from the oven and let them cool completely in the pan on a wire rack, about 1 hour. Once cooled, transfer to the refrigerator and chill for at least 2 hours. This chilling time is essential for clean cuts!
When ready to serve, use the parchment paper to lift the entire bar out of the pan. If it resists, run a sharp knife around the edges first. Dust generously with confectioners’ sugar, then cut into 2-inch squares using a sharp knife, wiping the blade clean between cuts for the cleanest edges.
Tips, Variations & Serving Suggestions
While I love this recipe exactly as written, you can certainly tweak it to suit your taste. Here is how to get the most out of your bake:
- The “Two Ingredient” Myth vs. Reality: You might be looking for Two Ingredient Lemon Bars because they seem easier, but they often rely on heavy pie fillings and angel food cake mix. This scratch version gives you control over the sweetness and only requires a few extra minutes of measuring. The result is a lighter texture without that processed aftertaste.
- Zest is Best: For that bright, zesty, refreshing flavor profile, use fresh lemons. Bottled juice just doesn’t pack the same punch.
- Optional Enhancements: For a more sophisticated look, consider adding a lemon zest garnish on top of the powdered sugar to achieve that bakery-style finish.
- Make it Dairy-Free: You can easily substitute the butter in the crust for a high-quality plant-based butter block. The texture remains surprisingly crisp!
Storage & Make-Ahead
These are actually better the next day! You can bake them 24 hours in advance. Hold off on the final powdered sugar dusting until right before serving, so it doesn’t absorb into the lemon layer. Store leftovers in an airtight container in the fridge for up to 4 days.
What to Serve With Lemon Bars
These bars are the ultimate chameleon; they fit in everywhere from picnics to bridal showers.
- Fresh Berry Salad: The tartness of the lemon pairs beautifully with sweet strawberries and blueberries. It’s a classic spring brunch combo.
- Iced Earl Grey Tea: The floral notes of bergamot in the tea perfectly complement the citrus in the bars.
- Savory Quiche: If you are serving these for a Mother’s Day brunch, balance the sweetness with a savory spinach and feta quiche.
FAQs
What are the two ingredients in lemon bars usually?
Usually, when people search for Two-Ingredient Lemon Bars, they are looking for a recipe that combines a box of Angel Food Cake Mix with a can of lemon pie filling. While that creates a cake-like bar, the recipe above provides a traditional creamy curd and crispy shortbread experience.
Why are my lemon bars runny?
This usually happens if they haven’t been baked quite long enough or weren’t chilled thoroughly. Make sure you look for that “slight jiggle” (not liquid wave) when you take them out, and don’t skip the 2-hour fridge time!
Can I freeze these lemon bars?
Absolutely! Once they are completely cooled and cut (but not dusted with sugar), you can layer them between sheets of wax paper in a freezer-safe container. They freeze well for up to 3 months. Thaw them in the fridge overnight before serving.
Conclusion
I hope you give these a try! Whether you are prepping for a potluck or need a sweet treat for a Tuesday night, these bars deliver big on flavor with minimal fuss. They are proof that sometimes, taking the “scratch” route is just as easy as the hack. Once you bite into that crispy edge and soft center, you won’t look back.
Let me know in the comments if you try them, or if you have your own secret twist for the perfect lemon bar!
