Valerie Bertinelli has a secret ingredient that she adds to her lemon bars to really make the flavor pop, and it's something ...

Lemon bars are tangy, zesty, citrus perfection with just enough sweetness to make them irresistible. The recipe is super easy ...

Making the base for lemon bars isn't exactly complicated. But, there's a store-bought substitute that will save you time by ...

Add in softened butter/margarine. 2. In another bowl, whisk eggs, lemon juice, and zest. Add to flour mixture and mix well. 3. Pour mixture into a sprayed half sheet. Bake at 325 F for 20-25 minutes.

Line an 8- or 9-inch square pan with two perpendicular strips of parchment paper, leaving some overhang so baked lemon squares can be easily lifted from pan. In a large bowl, whisk together flour ...

Get Ina Garten's best recipes including chipotle cheddar crackers, cranberry martini, overnight mac and cheese, buttermilk ...

This recipe keeps well in the refrigerator ... citrus zest and topped with a coconut frosting. These sweet, tart lemon bars can be made for just about any occasion, whether you’re capping ...

Add the soya milk, lemon zest and juice from one lemon. Beat well until the ingredients are thoroughly combined and the mixture is smooth. Quickly spoon the cake mix into the prepared tin ...

Defrost at room temperature, wrapped, for 3 hours. Continue with the recipe and then pour the lemon drizzle icing over the defrosted cake before serving.