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Lemon-Lime Bars

  • Cook Time: 20 minutes
  • Servings: 16 - 20 bars
  • Course: Dessert

Reynolds Kitchens® Tips

Reynolds Kitchens tip

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  • 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


Step 1

Prepare Candied Citrus Slices or Strips, (see recipe), if desired.

Step 2

Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with Reynolds® Parchment Paper; set aside.

Step 3

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.

Step 4

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.

Step 5

Bake 20 minutes more or until edges are browned and center appears set. Remove to rack; cool 1 hour.

Step 6

Refrigerate, covered, 2 hours.

Step 7

To serve, sprinkle evenly with powdered sugar. Lift from pan using parchment paper; cut into bars. Add Candied Citrus Slices or Strips, if desired.

Step 8

Store, covered, in refrigerator up to 3 days.

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