Tart, tangy lemon meets buttery, crumbly goodness in these Lemon Bars with Graham Cracker Crust. No fancy ingredients, no hours in the kitchen, just homemade lemon curd on a crisp, buttery graham ...

Inspired by the British love of gin with a twist of lemon, these just-sweet-enough lemon bars are made with a juniper and coriander-infused shortbread base. The topping calls for a full 120 ml of ...

This collection of Lemon Curd desserts is packed full of dessert recipes where this tangy delight plays the star role—as a luscious topping, a creamy filling, or an integral ingredient. From luscious ...

I love classic lemon bars, with their buttery shortbread cookie crust and lemon curd-like filling. Around Thanksgiving and the holidays, I like to shake things up by giving them a festive twist.

Lemons: To get the best lemon-y flavor into the bars, use both zest and freshly squeezed juice in the filling. Get 4 medium ...

Spread onto the shortbread base. Gently spoon the remaining ½ cup (160g) lemon curd over the slice to create a swirled effect. Refrigerate for 2 hours or until set. Remove from the tin and cut into ...

add the lemon zest and juice and half the jar of lemon curd then fold in the meringue and chopped lemon balm. Spoon the mixture into the loaf tin, cover with clingfilm and freeze for at least six ...

I love a good cranberry sauce as much as the next person at Thanksgiving ­— from a spicy cranberry relish to the smooth jelly ...