Lemon & Ginger Bars

Lemon & Ginger Bars are bright and sunny with just a hint of fiery ginger. A shortbread crust is studded with bits of crysalized ginger then topped with a sweet, tart, and gooey lemon layer. They're sure to brighten any moment. 

  • Author: Renee Rendall
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes
  • Yield: 15 bars 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian



For the crust

  • 55 grams (1/2 cup) powdered sugar
  • 215 grams (1-1/2 cups) all-purpose flour
  • 1/4 teaspoon salt
  • 170 grams (3/4 cup) unsalted butter, room temperature
  • 1 inch ginger root, grated
  • 60 grams crystallized ginger, chopped

For the filling

  • 70 grams (1/2 cup) all-purpose flour
  • 400 grams (2 cups) sugar
  • Zest of two lemons
  • 1 cup lemon juice
  • 6 eggs
  • 1 egg yolk
  • Pinch of salt


  1. Preheat oven to 350F (175C) and butter and flour a 9x13 inch baking pan.
  2. In a large mixing bowl, combine powdered sugar, flour, and salt. Add the butter and grated ginger and mix with an electric mixture until a smooth dough forms.
  3. Press the dough evenly into the bottom of the pan.Scatter the crystallized ginger pieces over the dough and gently press them in.
  4. Cover the dough with parchment paper to keep it from over browning, then bake for 25-30 minutes or until lightly brown.

For the filling

  1. While the crust is cooking, whisk together the flour, sugar, lemon zest and lemon juice. In a separate bowl, whisk the eggs, egg yolk, and salt. Add the eggs to the lemon juice and whisk to combine.
  2. Once the crust is done, remove the parchment and pour the lemon mixture into the pan while it's still hot.
  3. Reduce the oven temperature to 300F (150C) and bake for another 25-30 minutes or until there's only a hint of a wobble in the middle.
  4. Allow the bars to cool completely on a wire rack, and then refrigerate for at least four hours or overnight before slicing and eating and blowing minds.


Keywords: Lemon, Ginger, Bars

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