And if you love the flavors in this recipe for lemon bars with graham cracker crust, check out my Gluten Free Olive Oil Cake, ...

Line an 8- or 9-inch square pan with two perpendicular strips of parchment paper, leaving some overhang so baked lemon squares can be easily lifted from pan. In a large bowl, whisk together flour ...

Buttery pistachios and fragrant lemon zest are mixed into the shortbread base, providing citrusy and nutty notes. With their ...

Reduce the speed to low and beat in the remaining 3 eggs, 1 at a time, along with the lemon zest ... Gently lift the bars out of the pan, using the parchment as handles. Slice the bars into ...

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 ...

In a food processor, process the pistachios and lemon zest until finely chopped ... Using a sharp knife, cut the bars in the pan lengthwise into quarters, then crosswise into sixths, creating ...

Mix together the icing sugar and enough lemon juice to make a pourable icing. Spread the icing over the cooled cake, scatter over some sprinkles and leave to set before cutting into squares.

Buttery pistachios and fragrant lemon zest are mixed into the shortbread base of these lemon and pistachio bars, providing citrusy and nutty notes. Milk Street via AP Share Lemon bars are prized ...