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, ...

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

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

Lemon-filled desserts bring a perfect balance of sweetness and tartness, making them a favorite for any occasion. Whether baked into pastries, swirled into cakes, or layered in creamy treats, lemon ...

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 ...

These dairy-free lime bars are a riff on the lemon bars by one of my favorite motherhood authors, Catherine Newman. Her recipe varies from other lemon bar recipes I have known and loved because it ...

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.

Lemon bars are prized for their tangy-sweetness, but the bright acidity of lemon juice can overwhelm other nuanced flavors and read as a little one-note. In our book, “Milk Street Bakes,” we ...