Easy Lemon Bars

Name: Easy Lemon Bars
Ingredients: Reynolds(R) 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

11 ingredients

5 steps

Ingredients

Reynolds(R) 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

Directions

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.
2

BAKE 20 minutes or until light brown; remove from oven.
3

BEAT together filling ingredients in a medium bowl until well blended; pour mixture evenly over warm baked crust.
4

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.
5

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.