Sweet, and creamy, these lemon bars with a shortbread crust are buttery on the bottom and gooey on top! These classic style ...

Low heat is best for this recipe, and I bake the shortbread at 325 degrees just until the edges start to turn a very light golden brown, about 25 minutes, depending on your oven.

Crisp, buttery shortbread, tangy lemon custard and a dusting of powdered sugar — a classic lemon bar is an irresistible burst of lemony sunshine. There are numerous recipes for the timeless ...

These easy homemade lemon bars are bursting with tart lemon flavor thanks to a triple whammy of lemon juice, lemon zest and lemon oil or extract. The filling is silky smooth and the shortbread crust ...

Makes 3-by-3 ¼ inch bars. Crust: – ½ cup powdered sugar – 1-½ cups all-purpose flour – ¾ cup unsalted butter, at room temperature – ½ cup pine nuts, optional ...

Preheat oven to 350 degrees. Lightly butter a 9- by 13-inch baking dish. In a medium bowl, combine the flour, powdered sugar and 1/2 teaspoon lemon zest. Add butter and, using a pastry blender ...

In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens. Every week we choose a recipe that several food bloggers made and feature it here with photos and ...

Continue to cook the sugar until it darkens to a rich caramel color, 7 to 10 minutes — the sugar will darken quickly and noticeably and will smell faintly nutty.