Easy Lemon Bars
- Prep Time: 15 minutes
- Cook Time: 40 minute
- Servings: 36 - 40 bar cookies
- Course: Dessert
Try these delicious Easy Lemon Bars that the whole family will love!
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Reynolds Kitchens® Parchment Paper’s non-stick layer makes baking and clean-up a breeze.
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 Kitchens® 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 Kitchens® 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 filling ingredientsin 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 Kitchens® Parchment Paper. Just before cutting, arrange stencils over surface of lemon bars. Sprinkle powdered sugar over stencils. Remove stencils.
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