Ginger Lemon Bars

These easy to make bars are bursting with flavor and candy-like texture. The ginger is a perfect pairing with the lemon, while the sugar gives these treats their signature sweetness.

The “lemon ginger bars recipe” is a classic and easy to make dessert. The ingredients are simple, and the taste is amazing.

Making these ginger lemon bars was a lot of fun.

I created rhubarb bars last summer that were a success on Pinterest and in my home. I was living with my mother and stepfather at the time, and my stepfather went insane over them. I even mentioned it in the article, stating that he consumed 10 bars in two days. However, I believe it was closer to 14 (sorry, David). This is the last time I’m going to call you out on it).

So, now that spring has here and the weather is lovely, I’ve decided to revisit the concept of a lemon bar, this time with a fresh ginger touch. The flavors of ginger and lemon complement each other well. Each taste feels fresh, delicious, and new since they’re both palate cleansers. And I used my all-time favorite shortbread crust recipe. It’s really moist and somewhat acidic, which complements the sour lemon well.

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Lemon bars: how to make them

Making these ginger lemon bars is a breeze! Preparing the filling while the shortbread crust is baking is a good idea. You’ll need the following ingredients to create these simple lemon bars:

Make and bake the cream cheese shortbread crust, which is made with butter, cream cheese, sugar, salt, and vanilla. Whip on high speed until light and fluffy, then fold in the flour by hand (this prevents you from accidentally over working the flour). Preheat the oven to 350°F and bake the shortbread crust for 10-12 minutes. It won’t be completely cooked, but it will be firm enough to hold the lemon curd topping.

Make the ginger lemon curd — Make the ginger lemon curd while the shortbread is baking. This step is simple: just combine the wet components (ginger paste, lemon juice, eggs, etc.) and then fold in the flour at the end.

As soon as you remove the shortbread layer from the oven, pour the ginger lemon curd evenly on top and return it to the oven for another 20 minutes, or until set.

Refrigerate the bars – You won’t be able to devour these ginger lemon bars straight away. These truly do need to cool before serving to have the correct texture. Allow at least 2 hours before sprinkling these bad guys with powdered sugar and digging in!

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Is anybody else amazed at how quickly the winter came and went? Hey, I’m not upset about it, but it does surprise me. It’s so pleasant to wake up to the chirps of small bird chicks in the early hours of the morning by opening all the windows in my room and letting the air in.

I’ve got a couple of pretty exciting travels planned over the coming month or so that I can’t wait to tell you about. Soon, I’ll be a bit less mysterious.

I wish you a fantastic start to your week. To each and every one of you, my heartfelt greetings!

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Ingredients

To make the cream cheese shortbread, combine the flour, baking powder, and salt in

  • cream cheese, 5 ounce
  • a half-cup of unsalted butter
  • a third cup of sugar
  • a half teaspoon of salt
  • 1 teaspoon extract de vanille
  • a third cup of flour

To make the ginger lemon curd, combine all of the ingredients in a mixing bowl.

  • 4 eggs
  • a quarter cup of sugar
  • half a cup of lemon juice
  • 1 tablespoon zest of lemon
  • 1 teaspoon ginger powder (can sub 1 T fresh ginger grated on a microplane)
  • a half teaspoon of salt
  • vanilla extract (two tablespoons)
  • flour (1/2 cup)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Set aside an 8′′x8′′ baking dish lined with parchment paper.
  2. Cream the butter, cream cheese, sugar, salt, and vanilla extract in a standing mixer equipped with a whisk attachment until light and frothy, approximately 2 minutes. Reduce the mixer’s speed to low and add the flour.
  3. The dough should be firmly pressed into the bottom of the baking dish and evenly distributed to the sides. Preheat oven to 350°F and bake for 12 minutes.
  4. Make the ginger lemon layer while the shortbread is baking! Except for the flour, whisk together all of the ingredients in a large mixing basin. Whisk in the flour until it is completely combined, ensuring sure there are no lumps.
  5. Pour the mixture over the cream cheese shortbread and bake for another 20 minutes to allow it to set.
  6. Refrigerate the bars for at least 2 hours before cutting and dusting with powdered sugar.

More lemon sweets may be found at:

Petit Fours with Coconut Lemon Curd

Cupcakes with Lemon Meringue Filling

Lemon Poppyseed Cake is a cake made with lemons and poppy seeds.

Pavlova with white chocolate and lemon curd 

Lemon Mojito Cupcakes with a Kick

Ginger Lemon Bars are a delicious and refreshing dessert that will leave you craving more. They’re perfect for summertime, or any time you need a sweet treat. Reference: fresh ginger bars.

Related Tags

  • lemon ginger dessert
  • lemon ginger cake
  • lemon bars with gingersnap crust
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  • reduced sugar lemon bars

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