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 yet jammy lemon curd a bright, ...

Buttery pistachios and fragrant lemon zest are mixed into the shortbread base, providing citrusy and nutty notes. With their subtle sweetness and vivid green hue, raw pistachios are worth seeking out.

A recipe that makes delicious lemon bars using only two ingredients? Sounds impossible, I know. But once you try it, you’ll ...

Make the filling. Blitz together the filling in the wiped-out food processor, then gently fold in the blueberries. Assemble ...

Buttery pistachios and fragrant lemon ... bars hold well at room temperature for up to three days. For the cleanest cuts, allow the bars to cool completely before slicing. Dust them with powdered ...

Anna Theoktisto is a recipe ... powdered sugar, 1 tablespoon at a time, if needed to thicken glaze to desired consistency; drizzle glaze over blondies. Cut into bars, and garnish with small lemon ...

and then finished with a dusting of powdered sugar. These dairy-free lemon bars offer that same layered deliciousness, but without a drop of milk! Dairy-Free Lemon Bars that Rival the Classic Recipe I ...

On this episode of Dinner SOS, the BA Bake Club is back with a brand new cake recipe. Plus, a baking icon makes a special ...