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.

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 ...

To make the crust, butter a 9-by-13-inch baking pan or glass baking dish. In a food processor, process the pistachios and lemon zest until ... cut the bars in the pan lengthwise into quarters ...

These creamy bars are imbued with ... to remove excess liquid. Lemon rind and juice add just the right note to boost the sweet and luscious filling. Line the pan with parchment paper, which ...

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 ...

Make a glaze with puréed strawberries, lemon juice and zest, and powdered sugar. Spread the glaze over the cooled bars, let sit until set, then cut. Heat the oven to 350°F. Line a 9x9-inch square ...