These sunny yellow bars use Meyer lemons, a seasonal treat. If unable to find Meyer lemons, try standard lemons or even limes. This recipe is adapted from Minimalist Baker (crust) and America’s Test ...

I’ve had many good and bad lemon bars, but the best I’ve ever had were at Baked Bakery in Brooklyn. About five years ago, I made my first pilgrimage to this exceptional bakery. I still remember my ...

Heat oven to 350 degrees. For the crust: In a large mixing bowl, cream together butter and powdered sugar. Add flour and mix well. Press into a 9-by-13-inch baking pan and bake for 20 minutes. Lower ...

Luscious Southern Meyer Lemon Bars are the perfect antidote for our cold winter weather. Fresh as sunshine, and full of Vitamin C, these scrumptious lemon bars made with Meyer lemons are guaranteed to ...

These bars are a multicitrus twist on the classic lemon bar. Make crust: Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides. In bowl ...

Note: This recipe must be prepared in advance. "Be sure to slice the lemons as thin as you can and let them macerate in sugar for at least 3 hours (the longer, the better)," write Cheryl Day and ...

My mother wasn’t a baker, but she did make some mean lemon bars when I was growing up. They were simple things, a buttery crust pressed into the pan and topped with beaten eggs, lemon and sugar, then ...

This brilliant recipe straddles bar and cake (there’s no chocolate in these; “brownie” refers to the dense, moist texture). A cream cheese frosting tops them off with style. Get the recipe. These ...

If Cezanne had lived not in France but in Southern California, his still lifes would have overflowed with Meyer lemons. Plump, smooth-skinned, colored an unmistakable dark yellow -- canary yellow, the ...

1 cup powdered sugar, plus more for dusting. 2 cups flour Filling: 4 eggs, well-beaten 2 cups granulated sugar 1 teaspoon baking powder 4 tablespoons flour Heat oven to 350 degrees. For the crust: In ...