Lemon bars, those bright-colored, bright-flavored delights with a shortbread crust and luscious lemon filling (not to mention a dusting of confectioners’ sugar so generous you have to hold your breath ...

Lemon zest is the crucial ingredient to a successful lemon bar. It's also important to use lots of fresh lemon juice. SLATE Spring demands lemon bars, those tart, portable treats perfect for a picnic ...

Make the crust: Mix the ground almonds, melted butter, and sugar together in a small bowl. Pour into an 8-by-8-inch square pan (or 8 1/2-inch round) lined with parchment paper. Use the back of the ...

These are my go-to lemon bars and they never disappoint me. An extra-thick layer of perfectly tart, sugar-dusted lemon curd sits atop a shortbread base that is rich, buttery and irresistible. These ...

For chef Nancy Silverton, connecting people through food is as important as taste. Silverton, 69, exclusively opened up about her career and culinary inspiration with fellow chef Judy Joo in the ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. There are those who only swear by chocolate ...

1. Preheat the oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over a good inch or two from the sides. These will be the handles to help lift the bars out of the ...

For chef Nancy Silverton, connecting people through food is as important as taste. Silverton, 69, exclusively opened up about her career and culinary inspiration with fellow chef Judy Joo in the ...