When I was in college, I worked front of house at one of the most popular bakeries in Providence, Rhode Island. One of my ...

One of the best parts of my first home was the backyard that was lined with lemon trees that overflowed with fruit every spring. I would gather baskets full and use the juice for all my favorite ...

Add remaining 1/4 cup powdered sugar, 1 tablespoon at a time, if needed to thicken glaze to desired consistency; drizzle glaze over blondies. Cut into bars, and garnish with small lemon slice pieces.

(Milk Street via AP) Lemon bars are prized for their tangy-sweetness ... allow the bars to cool completely before slicing. Dust them with powdered sugar only just before serving or the sugar ...

Buttery pistachios and fragrant lemon zest are mixed into the shortbread base, providing citrusy and nutty notes. With their subtle sweetness and vivid green hue, raw pistachios are worth seeking out.

Reduce the speed to low and beat in the remaining 3 eggs, 1 at a time, along with the lemon zest ... Dust with powdered sugar before serving. Tip: The bars can be stored in an airtight container ...

Lemon bars are prized for their tangy-sweetness ... allow the bars to cool completely before slicing. Dust them with powdered sugar only just before serving, or the sugar will dissolve.

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 ...