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

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

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

For the buttery crust, she replaces graham cracker crumbs for sizzelle cookies, a thin, ... tangy lemon cheesecake bars are a success — plus, they're portable enough to bring to a cookout. Get ...

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

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 ...

These red, white, and blue dessert recipes (like cakes, cupcakes, tarts, popsicles, and more) will add color and festive cheer to your Fourth of July party.

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 ...

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 ...

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 ...

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.