“I can’t wait for you to get here Elise. We can cook! We can make pies and cakes and cookies and more yummy things,” exclaimed my young friend Alden as we were talking on the phone last week. Between Easter, a Patriots Day parade and museum trips, we finally got a chance to do some baking. Reilly (8) and her sister Alden (6) helped me make scrumptious lemon bars that have candied ginger in the crust from a recipe in a 1987 issue of Gourmet magazine. I skipped the sprinkled powdered sugar on top. Don’t need that extra sugar. The lemon bars are great all on their own.
Gingered Lemon Bars Recipe
Reilly grating the lemon
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 1/3 cup powdered sugar
- 1 teaspoon freshly grated lemon zest
- 1/2 cup minced crystallized ginger
- 3/4 teaspoon ground ginger
- 1 1/2 cups plus 3 Tbsp all-purpose flour
- 3 large eggs
- 1 1/3 cups granulated sugar
- 6 Tbsp fresh lemon juice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Alden and Reilly1 Pre-bake the crust. Preheat the oven to 350°F. Using an electric mixer, beat the butter. Add 1/3 cup of sifted powdered sugar, and beat until light and fluffy. Beat in half a teaspoon of the lemon zest, the ground ginger, the crystallized ginger, and a pinch of salt. Add 1 1/2 cups of flour in batches, a 1/4 cup at a time, beating after each addition. Continue to beat the crust batter until it is well combined.
2 Spread the crust batter evenly over the bottom of a 13x9-inch baking dish. Bake at 350°F for 12 to 15 minutes, or until browned lightly around the edges.
3 While the crust is baking, whisk together the eggs, the lemon juice, the granulated sugar, the remaining 1/2 teaspoon of lemon zest, 3 Tbsp of flour, and the baking powder in a medium sized bowl. Whisk until well blended.
4 Pour the lemon batter over the pre-baked crust. Bake at 350°F for 15 to 20 minutes or until the top is golden. If you want, sift a little additional powdered sugar over the top. Let the lemon bars cool in the pan on a rack. Cut it into 36 pieces.