- Cook Time: 20 minutes
- Servings: 16 - 20 bars
- Course: Dessert
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 2/3 cup butter, softened
- 1/2 cup packed brown sugar
- 2-1/2 cups all-purpose flour, divided
- 4 tsp. finely shredded lemon peel, divided
- 6 eggs
- 2-1/4 cups granulated sugar
- 1/2 cup lemon juice
- 3/4 tsp. baking powder
- 1/8 tsp. ground nutmeg
- 1 tsp. finely shredded lime peel
- 2 Tbsp. sifted powdered sugar
Prepare Candied Citrus Slices or Strips, (see recipe), if desired.
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with Reynolds® Parchment Paper; set aside.
For crust, in large mixing bowl beat butter on medium to high 30 seconds. Add brown sugar; beat until combined. Beat in 2 cups of the flour until crumbly. Stir in 2 teaspoons of the lemon peel. Evenly press on bottom of prepared pan. Bake 20 minutes.
Meanwhile, for filling, in medium bowl combine eggs, granulated sugar, remaining 1/2 cup flour, lemon juice, baking powder, and nutmeg. Beat on medium 2 minutes. Stir in remaining lemon peel and the lime peel. Pour over hot crust.
Bake 20 minutes more or until edges are browned and center appears set. Remove to rack; cool 1 hour.
Refrigerate, covered, 2 hours.
To serve, sprinkle evenly with powdered sugar. Lift from pan using parchment paper; cut into bars. Add Candied Citrus Slices or Strips, if desired.
Store, covered, in refrigerator up to 3 days.
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