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Categories:Viewed: 51 - Published at: 8 years ago
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
Method
- 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.
