Like lemon bars? Try this delicious lemon bars recipe with candied ginger in the shortbread crust.
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.