ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Easy Lemon Bars

Yield 36 to 40 bars

Ingredients

  • Reynolds® Parchment Paper
  • CRUST:
  • 1 1/2 cups flour
  • 1/2 cup powdered sugar
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 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

How to Make It

  1. PREHEAT oven to 350°F. Line a 13- x 9- x 2-inch baking pan with Reynolds Parchment Paper, extending paper up sides of pan; set aside. COMBINE crust ingredients in a large bowl on low speed of an electric mixer until mixture is crumbly. Press mixture evenly into parchment-lined pan.

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

    BEAT together filling ingredients in a medium bowl until well blended; pour mixture evenly over warm baked crust.

    RETURN to oven and CONTINUE BAKING 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. Place on a cutting board. Pull back edges of parchment for easy cutting; sprinkle with additional powdered sugar. Cut into bars.

    REYNOLDS KITCHENS TIP: Cut out decorative stencils using Reynolds Parchment Paper. Just before serving, arrange stencils over surface of lemon bars. Sprinkle powdered sugar over stencils. Remove stencils.