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Easy Lemon Bars

  • Prep Time: 15 minutes
  • Cook Time: 40 minute
  • Servings: 36 - 40 bar cookies
  • Course: Dessert

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Ingredients

For the Crust:

  • For the Crust:
  • 1 1/2 cups flour
  • 1/2 cup powdered sugar
  • 3/4 cup (1 1/2 sticks) butter, softened
  • Reynolds® Parchment Paper
  •  
  • For the Filling:
  • 4 eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup fresh lemon juice
  • 2 tablespoons flour
  • 2 to 3 teaspoons grated lemon peel

For the Filling:

  • 4 eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup fresh lemon juice
  • 2 tablespoons flour
  • 2 to 3 teaspoons grated lemon peel

Directions

Step 1

PREHEAT oven to 350°F. Line a 13x9x2-inch baking pan with Reynolds Parchment Paper, extending parchment paper about 1 inch above rim of pan; set aside.

Step 2

BEAT crust ingredients in a large bowl on low speed until mixture is crumbly; press mixture evenly in bottom parchment-lined pan.

Step 3

BAKE 20 minutes or until light brown; remove pan from oven.

Step 4

COMBINE fillingingredientsin a medium bowl until well blended; pour mixture evenly over warm baked crust.

Step 5

BAKE 15 to 20 minutes longer or until filling is set and bars are brown around the edges. Cool completely on a wire rack. Use edges of parchment lining to lift bars from pan onto a cutting board. Pull back edges of parchment; sprinkle with additional powdered sugar. Cut into bars.

Baking Tip:

Cut out decorative stencils using Reynolds Parchment Paper. Just before cutting, arrange stencils over surface of lemon bars. Sprinkle powdered sugar over stencils. Remove stencils.

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