Lemon bars with pecan crust

This version of Lemon Bars is made with a shortbread crust reminiscent of Pecan Sandies cookies. Perfectly crumbly and tart!

This version of Lemon Bars is made with a shortbread crust reminiscent of Pecan Sandies cookies. Perfectly crumbly and tart!

This easy, delicious recipe by Paula Deen brings you tangy lemon bars with a buttery, melt-in-your-mouth crust and a sweet, creamy lemon filling. Perfect for a quick dessert or snack, these bars use simple, common ingredients you likely have on hand. Serve them chilled or warm, dusted with a sprinkle of sugar!

These bright and tangy Meyer lemon bars with a shortbread crust are like a burst of sunshine. Made with an extra thick layer of silky smooth lemon filling atop a buttery pastry crust, these classic Meyer lemon bars are the perfect balance of sweet and tart. Betcha can't eat just one!

These zesty Lemon Bars have a soft, custard-like center and toasty pecan crust. They're easy to make and extremely addictive.

Make these easy lemon bars with a shortbread crust and a smooth lemon filling. Perfect for a quick dessert, this lemon bars recipe is great for anyone who loves lemon desserts. These lemon squares are a simple treat that you can whip up fast. They're a healthier option for a sweet craving and a hit for any summer party or brunch. Try this tasty dessert recipe today! #food #recipe

Lemon Bars with Shortbread Crust are a timeless dessert. They feature a smooth and zesty lemon filling baked on a buttery, barely sweetened crust.

With baby #2 on the way, I find watching cooking shows problematic: I see something and suddenly that’s what I want to eat. The other night they were baking lemon bars, so here you go. These …

These double lemon cheesecake bars are the perfect combination of sweet and citrus! Made with an easy graham crust and topped with two layers of lemon! Perfect make-ahead recipe and freezer friendly! #AdvantagesOfDrinkingLemonWater

Lemon bars, with their buttery shortbread crust and their tart-as-you-like curd, have become one of the great American desserts ubiquitous to the 20th century cookery canon. These have a little twist with a rich pecan short crust, making them just a bit more well-rounded, the toasty nuttiness serving as a counterbalance to the tart lemon zing. While there are some official notations of its origins in print — most notably in the Chicago Tribune in 1962 — it remains one of those desserts that…