As summer approaches, all we can think about is warm weather and days full of sunshine. Although it may be rainy or cold where you are, we have the perfect, bright, spring-y dessert to get you ready ...

Bird Bakery's Elizabeth Chambers Hammer is sharing two of her favorite summer dessert recipes. She shows us how to make an incredibly creamy banana pudding and sweet, zesty lemon bars with a ...

1. To make the syrup, combine the honey and water in a small saucepan. Bring to a boil over medium-high heat; decrease heat to maintain a simmer, stir in the lemon zest, and cook, stirring ...

Dear SOS: Many lemon bars are either too sweet or much too tangy. Euro Pane’s is just the perfect combination. The base is crumbly yet firm. They also serve really large portions. I always love ...

Sometimes a rich piece of cake is just too much at the end of a satisfying meal. That’s when these tasty little lemon squares really come in handy. The right dessert can be the perfect finishing touch ...

Meyer lemons have an intense, almost orange, color. Discovered in China by Frank Meyer and introduced to American cooks in 1908, the fruits are a cross between a lemon and a sweet orange. They’re ...

Heat oven to 350 degrees and place a rack in the center position. Line an 8- or 9-inch square pan with two perpendicular strips of parchment paper, leaving some overhang so baked lemon squares can be ...

Lemon bars are an unbeatable combination of sweet and tart, but to ensure you have the smoothest filling for your recipe, add ...

Chess squares have the same buttery, creamy texture of chess pie but in a crowd-friendly dessert bar style. Without a fussy frosting or topping, these are a great make-ahead option.

Dear SOS: Many lemon bars are either too sweet or much too tangy. Euro Pane’s is just the perfect combination. The base is crumbly yet firm. They also serve really large portions. I always love ...