Zucchini truly shines in desserts, transforming the humble cake to crunchy cookies with its moisture and mild taste ...

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

These delightful lemon bars have a wonderful tangy flavor, and they're always a hit. As a bonus, the color and shape make ...

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 ...

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.

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.

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 ...