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 ...

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 ...

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.

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 ...

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 ...

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 ...

To make the crust, butter a 9-by-13-inch baking pan or glass baking dish. In a food processor, process the pistachios and lemon zest until finely chopped, about 30 seconds.

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.