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 ...

But after you make and taste Ina Garten‘s Limoncello Cheesecake Bars, it’s going to be hard to wait until after dinner to ...

I’ve had many good and bad lemon bars, but the best I’ve ever had were at Baked Bakery in Brooklyn. About five years ago, I made my first pilgrimage to this exceptional bakery. I still ...

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.

Easter isn't complete without eggs, be it chocolate eggs, plastic eggs or desserts made with eggs. Eggs are popular around Easter time, not just because it's what the Easter bunny ...

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 ...

Lemon: It’s always easier to use a fine rasp grater, like a Microplane, to remove the zest from lemons before juicing them. You’ll need 3 tablespoons of zest and 1/2 cup of freshly squeezed lemon ...