You’ll love this lemon square recipe because it takes this classic dessert to a whole new level. The flavor gets even more refreshing and vibrant with the addition of tangy, sweet cranberries.

Line an 8- or 9-inch square pan with two perpendicular strips of parchment paper, leaving some overhang so baked lemon squares can be easily lifted from pan. In a large bowl, whisk together flour ...

These lemon cookie bars are soft, citrusy, and easy to make. They're perfect for the lemon lovers in your life!

After Suzanne Rogers (Maggie, DAYS) mentioned her famous lemon squares in our subscriber newsletter ... The sheet I have it on is a flimsy, yellow piece of paper!” Rogers says.

Standing in a recently cleaned and dusted living room (probably cleaned in anticipation of my visit), I quietly place my yellow paper legal ... Do I sample the lemon squares from the mother ...

My ideal lemon squares are anchored with a buttery shortbread crust that’s just sweet enough. The dry ingredients come together quickly in a food processor; after pulsing in the butter (plus an ...

Preheat oven to 350°F. Coat a 9-inch square baking pan with cooking spray; line pan with parchment paper. Set aside. Cut off and discard ends from 1 lemon. Cut lemon into quarters; remove and ...

Lynne Tolley from Miss Mary Bobo’s Boarding House made Lemon Ice Box Squares. For more information ... and line the dish with parchment paper. 2. Stir the cookie crumbs and melted butter until ...

Butter a 9-by-13-inch pan or spray it with nonstick cooking spray, and line the bottom with a piece of parchment paper ... over the lemon bars just before serving. Makes 15 large squares Nutrition ...