These bars are like a little slice of sunshine, with that tangy lemon filling balancing out the sweet, buttery graham cracker ...

Tangy creamy cream cheese and tart lemon are a match made in heaven. The cream cheese cuts some of the sharpness of the lemon ...

Transform this classic North Carolina pie with a saltine crust and citrus custard into handheld bars with a toasty meringue ...

Prep time 25 minutes. Serves 12. Ingredients For the crust: 8 tablespoons (1 stick) unsalted butter, melted and cooled. 12 full-size sheets graham crackers (about 6 1/2 ounces), divided. 2 tablespoons ...

Tart and tangy lemon bars are a great fit for summer cookouts. The flaky bottom crust on these dessert bars is super simple, and it’s the best supporting player for the gooey, citrus-packed filling.

Finely process graham crackers with butter, sugar, salt, and an egg white; reserve the yolk for the filling. then press the crumbly mixture firmly into a parchment‑lined 9‑inch square pan. Jam ...

Bake the crust until golden brown, 22 to 26 minutes. While the crust bakes, make the filling. In a large bowl, combine the whole eggs and yolks, sugar and lemon zest; whisk gently just until ...

Graham crackers: You’ll need 12 full-size sheets of graham crackers for the crust and crumb topping. Sweetened condensed milk: This shelf-stable can of milk is thick, rich, and sweet.

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. This recipe is the solution.