Tangy Lemon Bars

Photo: Johnny Miller

7 of 8
A Lemon Treat We've Perfected So You Don't Have To
Two characteristics distinguish a truly excellent lemon bar: a base layer that doesn't get soggy, and a filling that gives a little but is still quite firm. This foolproof recipe from entertaining and baking expert Amy Atlas hits both notes. To get razor-sharp cuts through the curd and crust, Atlas says, use a very sharp knife dipped in warm water. Rewet it every few cuts to maintain ultraprecise edges.

Get the recipe: Tangy Lemon Bars

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