Gingered Lemon Bars

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

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: Makes 36 lemon bars

Ingredients

reilly-grating-lemon.jpg

The Crust:

  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 1/3 cup powdered sugar
  • 1/2 teaspoon freshly grated lemon zest
  • 1/2 cup minced crystallized ginger
  • 3/4 teaspoon ground ginger
  • Pinch of salt
  • 1 1/2 cups all-purpose flour

The filling:

  • 3 large eggs
  • 1 1/3 cups granulated sugar
  • 6 Tbsp fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 3 Tbsp all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

 

Method

1 Make the crust batter: 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 Bake the crust: 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 Make the lemon batter: While the crust is baking, whisk together the eggs, granulated sugar, lemon juice, 1/2 teaspoon of lemon zest, 3 Tbsp of flour, the baking powder, and 1/4 teaspoon of salt in a medium sized bowl. Whisk until well blended.

4 Pour batter into pre-baked crust and bake: Pour the lemon batter over the pre-baked crust.

pour ginger lemon bars batter into dish

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.