Two Ingredient Lemon Bars
These two ingredient lemon bars are the easiest dessert you’ll ever make. With just lemon curd and sweetened condensed milk, you get a creamy, tangy treat that tastes like classic lemon bars without all the work.
No crust, no complicated steps—just mix, chill, and slice. They’re perfect for last-minute gatherings, potlucks, or when you’re craving something sweet and citrusy. Plus, they’re naturally gluten-free!
Why You’ll Love This Recipe
This recipe is a total game-changer for busy bakers. You don’t need butter, flour, or eggs—just two simple ingredients that transform into a luscious, no-bake dessert in minutes.
The texture is smooth and velvety, almost like a lemon cheesecake bar. The bright lemon flavor shines through without being too tart, and the sweetened condensed milk adds just the right amount of creamy sweetness.
They’re also incredibly versatile. Serve them as-is, dust with powdered sugar, or top with fresh berries for a stunning presentation.
Read More Recipe: Sunset Coconut Orange Flan
Ingredients You’ll Need
Here’s what makes this recipe so simple:
Optional add-ins:
How to Make Two Ingredient Lemon Bars
Making these bars couldn’t be easier. You just need a bowl, a whisk, and a pan—no baking required!
Start by whisking together the lemon curd and sweetened condensed milk until completely smooth. Pour the mixture into a lined pan (8×8 or similar size works great) and spread it evenly.
Refrigerate for at least 4 hours or until firm enough to slice. Once set, cut into squares and serve chilled. That’s it!
Two Ingredient Lemon Bars
Course: DessertCuisine: AmericanDifficulty: Easy9
bars10
4
hours4
10
minutesCreamy, tangy no-bake lemon bars made with just lemon curd and sweetened condensed milk. A simple gluten-free dessert ready in minutes!
Ingredients
1 cup (280g) lemon curd (store-bought or homemade)
1 can (14 oz/397g) sweetened condensed milk
Optional: 1 teaspoon lemon zest for garnish
Optional: Powdered sugar for dusting
Directions
- Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides
- In a medium bowl, whisk together lemon curd and sweetened condensed milk until completely smooth and well combined
- Pour mixture into the prepared pan and spread evenly with a spatula
- Cover and refrigerate for 4-6 hours or until firm and set
- Lift bars out using parchment overhang, place on cutting board
- Cut into 9 squares and dust with powdered sugar if desired
- Serve chilled and store leftovers in the refrigerator
Notes
- Make it a crust: Press 1 cup graham cracker crumbs mixed with 3 tablespoons melted butter into the bottom of the pan before adding the lemon mixture.
Serving tip: For cleaner cuts, wipe your knife between slices and use a sharp knife.
Ingredient swaps: Any flavor of fruit curd works—try key lime, passion fruit, or raspberry for variety.
Nutrition Information (Per Bar)
| Nutrient | Amount |
|---|---|
| Calories | 185 |
| Total Fat | 4g |
| Sugars | 28g |
| Protein | 4g |
| Dietary Fiber | 0g |
Step-by-Step Instructions
- Line your pan – Use parchment paper in an 8×8-inch pan for easy removal
- Mix ingredients – Whisk 1 cup lemon curd and 1 can (14 oz) sweetened condensed milk until smooth
- Pour and spread – Transfer mixture to prepared pan and smooth the top
- Chill – Refrigerate for 4-6 hours or until completely set
- Slice and serve – Lift out using parchment, cut into 9-12 squares, and enjoy cold
Frequently Asked Questions
Can I use homemade lemon curd?
Absolutely! Homemade lemon curd works perfectly and often has a brighter, fresher flavor. Just make sure it’s completely cooled before mixing with the sweetened condensed milk.
Do these need to be refrigerated?
Yes, these bars must stay refrigerated since they’re no-bake and rely on chilling to set. They’ll soften quickly at room temperature, so keep them cold until serving.
Can I make these dairy-free?
You can try using dairy-free sweetened condensed milk (like coconut condensed milk) and dairy-free lemon curd, though the texture may be slightly different. The results should still be delicious!
