Line a 9x9-inch square baking pan with parchment ... Grasping the excess parchment paper, lift the strawberry lemon bar slab out of the pan and place on a cutting board. Spread the glaze evenly ...

Lemon bars are pretty simple. The most important thing to remember ... Then add the flour and salt and beat until a soft dough forms. Take a 9x9 baking pan and pat the dough evenly onto the bottom.

If you don't want to make 40 servings, simply cut the recipe in half and bake it in a 9x9-inch square pan. Have leftover lemon bars? They freeze beautifully. Simply cut them into portions ...

This lemon bar recipe is the result of some serious testing ... lined baking dish (I prefer 8x8" for thicker layers, but 9x9" works too). For maximum lemon flavor, you’ll rub the lemon zest ...

This is true of both glass and metal pans. To ensure effortless removal of the bars from the pan (and perfectly sliced lemon bars), line your baking dish with parchment paper or foil so you can ...

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. In our book, “Milk Street Bakes,” we ...

Spray a 13 X 9 pan with nonstick cooking spray and line ... For the filling, whisk in the lemon juice, zest and the eggs. Add the sugar and flour. Pour the filling into the cooled crust and ...