This homemade lemon bar recipe includes two components: a buttery crust and tangy lemon filling. Start by preheating your oven. Next, begin making the crust by creaming together butter and sugar. Add ...

Crisps and crumbles, with their juicy fruit and sweetened streusel topping, are among the best desserts for spring and summer. I couldn’t wait to start baking crisps until berries are in season, so ...

The best lemon bars strike a perfect balance: They’re both sweet and tangy, their sharp, creamy centers anchored by a crisp, buttery crust. My desert-island dessert, they’re the one confection I can ...

Crisp, buttery shortbread, tangy lemon custard and a dusting of powdered sugar — a classic lemon bar is an irresistible burst of lemony sunshine. There are numerous recipes for the timeless dessert, ...

Heat oven to 350 degrees and place a rack in the center position. Line an 8- or 9-inch square pan with two perpendicular strips of parchment paper, leaving some overhang so baked lemon squares can be ...

So, What's the Best Lemon Bar Recipe? Melissa Clark's lemon bars were the absolute best. Her shortbread crust was both snappy and tender while the addition of olive oil and sea salt lent the sliceable ...

Looking for a delicious spring dessert? Southern Chef Bonnie Ward Strauss shared her recipe for delectable Lemon Bars with Hannah. For more information about Bonnie and her cooking events, click here.

We may receive a commission on purchases made from links. Tart, tangy, and with just the right amount of sweet shortbread crust to balance everything out, lemon bars are a joy to serve during the ...

Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Getteline Rene. David Malosh for The New York Times. Food Stylist: Simon Andrews. Served warm from the oven, golden ...