Including the most refreshing riff on tiramisu and a coffee shop copycat recipe that has one baker raving, “Dare I say this ...

If you like lemon bars, you'll love these even more. ... Transfer the remaining oat crumble to a parchment-lined baking pan, pat into an even layer, and slide it into the oven.

Equipment: You'll need a 9x9 baking pan to make these easy lemon bars with a graham cracker crust, as well as a large mixing ...

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.

Strawberry and lemon are the perfect match, especially when springtime rolls around. With that said, let me introduce you to my strawberry lemon bars. They’re the best way to celebrate the season of ...

⅓ cup heavy cream. 3 tablespoons extra-virgin olive oil. Powdered sugar, to serve. DIRECTIONS: 1. To make the crust, butter a 9-by-13-inch baking pan or glass baking dish.

Cool completely in the pan on a wire rack, about 3 hours. Using a sharp knife, cut the bars in the pan lengthwise into quarters, then crosswise into sixths, creating 24 squares. Remove from the ...

Ingredients: For the crust: 113 grams (8 tablespoons) cold salted butter, cut into ½-inch cubes, plus softened butter for the pan. 145 grams (1 cup) raw pistachios (see headnote) ...

Lemon bars are prized for their tangy-sweetness, ... Using a sharp knife, cut the bars in the pan lengthwise into quarters, then crosswise into sixths, creating 24 squares.