Zesty, bright lemon muffins balance citrusy flavor with tang from sour cream, a streusel topping, and a sweet lemony glaze.

Set the pan on a rimmed baking sheet. In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale.

Rub 2 tablespoons granulated sugar and 2 teaspoons finely grated lemon zest together in a small bowl until fragrant. Transfer to a food processor. Reserve 5 cookies from 1 (11-ounce) box vanilla ...

Lynne Tolley from Miss Mary Bobo’s Boarding House made Lemon Ice Box Squares. For more information about Miss Mary Bobo's Boarding House in Lynchburg, or to make reservations, call (931)759-7394.

Reduce the speed to low and beat in the remaining 3 eggs, 1 at a time, along with the lemon zest, lemon juice, vanilla, and 2 to 3 drops of the food coloring, if using. Pour the mixture over the ...