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 ...

Once frozen, transfer them to a freezer-safe container, separating layers with parchment paper to prevent sticking. Thaw in ...

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 ...

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.

Lightly grease a 20cm x 20cm deep-sided square (or rectangular) baking tin and line with parchment paper ensuring the paper ... 4. For the lemon filling: Using an electric whisk, beat together ...

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 ...

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 ...