Prep 30 mins
Cook 35 mins
Lemon and ginger are two of my favorite flavors which go really well together in these wonderful bars. I copied the recipe from a magazine while waiting in a doctor's office but I'm not certain which one. I think it was Bon Appetit or Fine Cooking. I've substituted finely chopped crystallized ginger in place of the ground ginger in the crust. I remember the recipe said to leave the ginger out of the recipe if you don't care for the flavor and the bars would come out just plain old lemon bars. Cooking times are estimates.
- 1 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour, divided
- 1 3⁄4 cups confectioners' sugar, plus
- 1 teaspoon confectioners' sugar, divided
- 1 tablespoon lightly packed finely grated lemon, zest of
- 1⁄2 teaspoon ground ginger, plus
- 1⁄8 teaspoon ground ginger (if you want it in the topping)
- 1⁄4 teaspoon table salt, divided,to taste
- 1⁄2 cup chilled unsalted butter, cut into small pieces
- 1⁄2 teaspoon baking powder
- 3 large eggs, at room temperature
- 6 tablespoons fresh lemon juice
- Heat oven to 350 degrees F.
- Butter an 8-inch square baking pan.
- In a medium bowl, whisk 1 cup of the flour with 1/4 cup of the sugar, the lemon zest, 1/2 teaspoon of ginger and (pinch of) salt.
- Cut in the butter with a pastry blender or two knives until the mixture resembles small peas.
- Knead the dough in the bowl just until it begins to come together.
- Transfer the dough to the baking pan and press it evenly over the bottom.
- (Flour your hands first to make it easier).
- Bake until very light golden brown, about 20 minutes.
- Let cool on a rack while you make the filling.
- In a small bowl, whisk 1 1/2 cups confectioners sugar, the remaining 2 tablespoons flour, the baking powder and a pinch of salt.
- In a medium bowl, beat the eggs with an electric mixer on high speed until tripled in volume, pale yellow and very light and fluffy, 3-5 minutes (the eggs should hold soft peaks very briefly).
- Reduce the mixer speed to low, add the sugar and flour mixture and beat just until blended, scraping the bowl as needed.
- Add the lemon juice and beat just until blended.
- Pour the lemon mixture over the warm crust.
- Bake until the filling is just set in the center, is golden brown on top and doesn't jiggle when the pan is nudged, 18-20 minutes.
- Let cool completely on a rack.
- Just before serving, stir the remaining 1 teaspoon confectioners sugar with a pinch of ginger in a small bowl.
- Transfer to a sieve and sift over the lemon filling.
- Cut into squares by slicing straight down with a metal spatula, rather than dragging.
This was very tasty, it was a bit confusing at first following the recipe though with all of the splits. I did add more ginger and more lemon, after tasting the base it wasn't strong enough, and after tasting the lemon part the lemony taste didn't come through as much (hence adding the extra ginger & lemon). It was popular though, thank you for a lovely recipe.