Muffins came later, in high school, along with slices of glazed lemon poppy seed pound cake. The seeds work differently in ...

I have been making regular 9x13" pan lemon bars for 15+ years. I love to make recipes using sheet pans and wondered about these bars being made that way.

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 ...

1. Set the oven at 350 degrees. Lightly butter an 8-or-9-inch square baking pan. Cut a piece of parchment paper to fit the width of your pan and extend 1 to 2 inches over the sides to form a sling.

The No-Bake “Lemon Freeze” Bars My Friends Ask Me to Make Every Summer (So Creamy and Delicious) Patty Catalano. ... Line an 8x8-inch square baking pan with 2 sheets of parchment paper, ...

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 ...

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) ...