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


Reilly grating the lemon

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



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. 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.

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  • Shauna

    This looks delicious and I’m going to try it! For the crust it says a pinch of salt, while the list shows 1/4 tsp salt. Is the 1/4 tsp to be added to the filling (it doesn’t mention slat in Step 3)? Thank you!

    • Elise Bauer

      Hi Shauna, thanks for pointing this out! I’ve clarified it in the recipe.

  • Jackie

    I loved these! I sprinkled them with blueberries before the 2nd baking and it was DELICIOUS and beautiful to have the two colors. Some of them exploded when bit (leading to some blueberry on the cabinets), but it was well worth it!

  • Ana

    These are the best lemon bars I’ve ever had! The recipe creates a bar with a perfect texture, almost like a short- bread cookie except the top has a layer of lemon. My friends never had lemon bars because the thought of a citrus and sour ingredient in a dessert did not catch their fancy, tried these and they loved them. These truly are amazing!

  • Shamima

    Hi! I was just looking through the internet for recipes on my Food’s project for school – and let me tell you, i’ve fallen i love with your site. Its simply amazing! :) I have a question about the bars though – do you need to butter the pan before pouring the crust batter in? I know you didn’t write it, but i’m just double checking because some recipes for lemon bars say that you need to butter the baking dish…. Thank you for sharing these amazing recipes with us! You’re awesome!

    The crust has a lot of butter in it, which melts as the bars cook, so there is no need to butter the pan. ~Elise

  • Olivia

    Hi Elise, I followed your advice about the baking powder and they turned out perfectly! I made them for afternoon tea with friends along with your oatmeal raisin cookies and they were gobbled up! I love your blog it is so special, such beautiful pictures; everything looks so good, I want to make it all! Thanks so much for sharing it!!

  • Olivia

    Hi, this recipe looks gorgeous. Just wondering if I can just use ordinary baking powder? I had a look in the supermarket today for double acting but couldn’t find any. Can’t wait to make these!!

    Good question. Single acting baking powder reacts to moisture to begin its leavening, so once you mix it in your wet mixture, you have to work fast. Don’t let the mixture sit around, get it all in the oven quickly. ~Elise

  • beth

    Pat, there are recipes online for making your own baking powder. If you have these things on hand they’ll do in a pinch! I found myself without baking powder when I just wanted a quick loaf of maple banana bread but had used up all my butter and baking powder! (I used vegetable oil, sour cream and maple syrup instead of butter.)

  • Sarah

    Hi, the lemon bars sound great. What do you do if you don’t have double acting baking powder?

  • PatL

    Hi, Elise, I tried your lemon bars and they were a hit! So much so, that I blogged about it today, giving you full credit, of course. Thanks for sharing. Loved your pics of your little friends. :o)

  • Becky

    You could try making lemon bars with orange juice and orange peel.

  • Elise

    Hi Lindsay,
    You could probably try substituting a couple tablespoons of grated fresh ginger for the 1/2 cup of candied ginger. But don’t know what to tell you about the lemons. Can’t make lemon bars without lemons.

    • Clô

      Perhaps Lindsay could make a Lime Bar version instead of using lemons. I spent 6 months in Mexico and limes are bountiful!!!! I might just try it myself :)

  • Lindsay

    Hi Elise,
    First I want to say how much I LOVE your blog, it is simply awesome.
    I would really really like to make these BUT where I live (Central Mexico) I cant get either candied ginger or lemons, do you have a suggestions for substitutes? Thanx!