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 dessert, ...

Katherine Forrest, owner of Season to Taste, shows us her shortbread bars, filled with fresh lemon and fresh thyme! Visit her website for information on her upcoming cooking classes, or her Facebook ...

Heat oven to 350 degrees. Lightly grease 9-by-9-inch baking dish. Mix flour, butter and powdered sugar in a food processor until the mixture resembles coarse crumbs. Press shortbread dough into baking ...

These are my go-to lemon bars and they never disappoint me. An extra-thick layer of perfectly tart, sugar-dusted lemon curd sits atop a shortbread base that is rich, buttery and irresistible. These ...

Makes 16 to 25 squares. Grapefruit juice, while great for drinking straight, isn’t as strong as lemon juice, so you cannot substitute it one-for-one in a lemon-bar recipe. However, if you simmer twice ...

Makes one 8- or 9-inch shortbread. Note: Serve this as part of an appetizer plate or as a savory after-dinner treat. Adapted from a recipe by Melissa Clark of the New York Times. Preheat oven to 325 ...

Bar cookies are the move when you want something sweet without scooping dough all afternoon. These one-pan treats cover every ...

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 ...