It’s a truth universally acknowledged that when life gives you lemons, you should make lemon bars. One of Martha’s favorite desserts, lemon bars are a great make-ahead recipe and suited to just about any occasion. Whether you’re looking for a traditional lemon bar or one with a twist, we’ve got you covered.
Tangy Lemon Squares
Usher in spring with classic tangy lemon squares. With a crisp crust and silky filling, they’re lovely with a glass of milk or cup of tea.
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This recipe teams up a tender, lemon zest-inflected crust with the fluffiest meringue topping for a lemon bar you'll want to eat all night long. Easier to make and serve than pie and just as delectable.
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These creamy lemon squares only require 15 minutes of prep and rely on a secret weapon in your pantry for their satiny smooth filling: condensed milk.
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Shaker lemon bars are sweet and pleasantly bitter at the same time thanks to their use of the whole lemon, peel included. Paper-thin lemon slices are macerated in sugar overnight for the filling, a technique courtesy of the Shakers, an early 19th century New England religious group.
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These sophisticated lemon bars combine tangy lemon with gooey medjool dates in a rich shortbread crust for a flawless balance of flavors.
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Lemon gets a boost from orange and grapefruit for three times the citrus in this bar recipe. Their bright, refreshing flavor makes them the perfect sweet to end any meal.
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Seeking the perfect vegan dessert? Your search stops here. You’d never guess that these airy, ethereal lemon squares were made with tofu and coconut oil instead of eggs and butter.
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Lemon bars and cheesecake are two of our favorite desserts. This recipe pairs a creamy lemony filling with a buttery graham cracker crust so we no longer have to choose.
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This bar cookie would be at home on any holiday table, but as the recipe calls for dried cranberries instead of fresh, you can make them any time you please.