With all the amazing bakeries around, it's easy to find a spectacular chocolate chip cookie, a perfect cupcake, a to-die-for donut and a deliciously fudgy gluten-free vegan brownie. It's not so easy to find great lemon bars, which are often cloyingly sweet, or soggy, or sweaty, or, maybe worst of all, taste like wet dog. That's why you have to make them yourself, and it's not hard. I like my lemon bars simple and super tart; that's why I adore the below recipe, which come from the amazing San Francisco baker and chocolate master Alice Medrich. If you love to bake and haven't seen Flavor Flours, check it out—it just might change how you bake forever.
Another recipe I love is the one for these dreamy lemon ripple cheesecake swirl bars from Camden, Maine-based cookbook author and "cheesecake specialist" Elinor Klivans, and I'm not alone—they've been a huge fan favorite at F&W ever since we published the recipe over 10 years ago.
Alice's Tangy Lemon Bars