Sweet, and creamy, these lemon bars with a shortbread crust are buttery on the bottom and gooey on top! These classic style ...

For as long standing a legacy as the lemon bar may have, the first reported version may not be as familiar to lovers of today ...

Ina Garten stirs 1 cup of flour into a whisked mixture of eggs, sugar, lemon juice, and lemon zest. But she doesn't just dump ...

Remove from cookie sheet to cool completely. Optional: Combine to taste and create a light drizzle, small portions of powdered sugar, milk, lemon juice, and a pinch of salt. Place in small plastic bag ...

Chop the mixed berries and season with icing sugar and lemon juice to taste. Allow to stand for one hour before serving. To serve the possets, top with berries and shortbread crumble. To make the ...

Add lemon juice to taste, plus sugar, a pinch of salt, and one grind of black pepper. Refrigerate. Shortbread: Place the butter and confectioner’s sugar in a standing mixer and beat until creamy.

Garnish with a few chopped almonds or pistachios, a bit of candied lemon peel or a scattering of shortbread crumbs for crunch.