I grew up with a lemon tree growing in the backyard. Loved that! We had a huge crop of lemons twice a year. And since I started cooking and baking at an early age, I was rather possessive of the lemon crop. I still am, come to think of it. So thankful when my dad brings me a big bag of lemons.
We usually make three sweet things with lemons: Old Fashioned Lemonade, Lemon Meringue Pie, and Lemon Bars. These lemon bars are so easy. They come together in a matter of minutes. I added a little twist in pulsing crystallized ginger into the crust. But, you can easily leave it out.
Bar cookies can be difficult to wrangle out of the pan in one piece, so I lined the pan first with aluminum foil. Once baked and cooled, I was able to remove the entire “pan” of bars onto a cutting board, to cut prettily.
Lemon Ginger Bars
- 1 1/2 cup unbleached, all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 cup powdered sugar plus additional powdered sugar for sifting over top
- 1 cup butter cut into cubes
- 1 tbsp crystallized ginger
- 2 cup granulated sugar
- 4 egg
- 1 tbsp lemon, zested
- 1/4 cup lemon juice
- 1 tsp baking powder
- 1/2 tsp salt
- Heat the oven to 350°.
- In the bowl of a food processor, combine flour, butter, sugar and crystallized ginger. Pulse until a dough starts to form.
- Press the dough into an ungreased 9 x 13-inch baking pan. Build up the sides about 1/2 inch. Bake for 20 minutes.
- In the bowl of the food processor -- no need to wash it out -- blend topping ingredients until light and foamy, about three minutes.
- Pour the lemon mixture over crust. Bake for about 25 minutes until set and no indentation remains when touched in the center.
- Cool and cut into squares. Sift over additional powdered sugar, if desired.