Saturday, October 23, 2010


You all know I am not a big dessert fan, but I do love a creamy, tart, tangy lemon bar. The addition of the ginger adds a nice spice, but if you are not a ginger fan, you can just leave it out.
1 cup plus 2 tbl flour
1-3/4 cup plus 1 tsp confectioners' sugar
1 tbl finely grated lemon zest
1/2 tsp plus a pinch ground ginger
1/2 cup cold unsalted butter cut into small pieces and some to grease pan
1/2 tsp baking powder
3 large eggs room temperature
6 tbl fresh lemon juice
Preheat oven to 350 degrees
Place oven rack in the center and grease an 8 inch baking pan.
Whisk together 1 cup flour, 1/4 cup confectioners' sugar, lemon zest, 1/2 tsp ginger and a pinch of salt. Cut the butter into the mixture with a pastry attachment to your mixer or use two knives. The dough should be in small balls the size of peas. Knead it in the bowl until it just comes together. Put it in the baking dish and press it evenly over the bottom of the pan. Bake about 20 minutes until it is a light golden brown. Let it cool.
Whisk together 1-1/2 cups confectioners' sugar, 2 tbl flour, baking powder and a pinch of salt. In another bowl beat eggs until they have tripled in volume are pale yellow and fluffy. Add sugar and flour mixture and beat on low until combined. Add lemon juice and beat until smooth. Pour over the cooled crust. Bake until the filling is just set in the center about 18-20 minutes. Let cool completely.
Just before serving, stir 1 tsp confectioners' sugar and the pinch of ginger together. Sift the mixture over the top of the bars. Very pretty presentation!
Easy make ahead dessert!

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