If you are using a baking tray, make sure to fully line the tray leaving some overhang on the sides to make it easy to lift the bars out before cutting. Start by making the shortbread base.

Easy Lemon Bars with a shortbread crust and tangy lemon curd filling have the perfect balance of tart and sweet. An easy dessert recipe for spring! This is my grandma's lemon bars recipe, and it makes ...

Crowned with candied pistachios and draped in tart, glistening cranberry gelée, Claudia Fleming's holiday cheesecake is extra creamy thanks to a combination of tangy goat cheese and marscarpone.

Joe's to hand pies and Greek yogurt, I reviewed seasonal snacks from Trader Joe's to see what's worth buying this fall.

Remove from the traybake tin and cut into 18 even-sized bars. Keep in an airtight container until needed. If covered and chilled in the fridge, these bars can be made up to 3 days ahead.

My favorites for this dessert are a flaky cream cheese pastry dough or a shortbread pastry dough. If you don’t want to make the crust with the cookie cutter cut-outs, simply roll the dough one ...

Level the dough with a flat instrument. 7. Now cut the dough with a knife: 3 times vertically (Makes 4 columns) and 2 times horizontally (Makes 3 rows) to make 12 shortbread bars. (See picture) 8.

This simple yet classic Lemon Bars recipe is the perfect blend of sweet and tart and the homemade shortbread crust just melts in your mouth. I’m not a huge fan of really tart lemon desserts so this ...