Lemon Gingersnap Bars
This Sunday, July 1st, is National Gingersnap Day! Initially we thought it an odd time of year for gingersnaps. We tend to associate ginger, and associated spices, with fall and winter. Think gingerbread men and women, good old gingerbread with a dollop of whipped cream and gingerbread lattes. Well, we’re not sure about where you are but, where we are, it’s very hot and very much summer. So…hmmm…what’s one to do for National Gingersnap Day in the dead of summer?
Then we thought, what if we give our gingersnaps a refreshing twist for summer and top them with…lemon? Ginger and lemon are both so refreshing. Bingo! That might just be the best dessert at our 4th of July barbecue!
Our lemon gingersnap bars are a snap to put together – pun fully intended 😉 Enjoy them with a morning cup of tea or as a not-too-sweet finale for an afternoon picnic!
Line 8″ pan with criss-crossing buttered parchment.
Finely grind gingersnaps and press crust mixture firmly into pan.
Small binder clips work great to secure parchment to pan walls!
Whisk lemon layer over medium low heat until slightly thickened.
Top baked gingersnap crust with lemon layer and bake.
Carefully remove from pan using parchment overhangs, top with powdered sugar and cut into bars.
Lemon Gingersnap Bars
Gingersnap Crust
- 1 ¼ cups (6.75 oz) finely ground gingersnap cookies
- 3 TBS all-purpose flour
- 2 TBS brown sugar
- ¼ cup chopped crystallized ginger (optional)
- 4 TBS unsalted butter, melted
Lemon Layer
- 2 large eggs
- 7 large egg yolks
- 1 cup (7 oz) granulated sugar
- 2 TBS grated lemon zest
- 2/3 cup fresh lemon juice (from about 5 medium lemons)
- ¼ tsp salt
- 4 TBS unsalted butter, cut into small pieces
- 3 TBS heavy cream
- Confectioners’ sugar for dusting
Preheat oven to 350 and position rack in middle of oven. Line 8” square pan with two long strips of buttered parchment.
Crust:
Combine cookie crumbs, flour, brown sugar and crystallized ginger in bowl of a food processor. Pulse to thoroughly combine. Place mixture in a bowl and add the melted butter. Mix well, using a fork, until crumb butter evenly coats crumb mixture. Pour mixture into prepared man and press firmly and evenly to cover bottom. Bake for 15 minutes. Remove to cooling rack while preparing lemon layer.
Lemon Layer:
In a medium saucepan, whisk the eggs, yolks and sugar. Add the lemon juice, zest and salt and whisk to combine. Add the butter pieces and place pan over medium low heat. Whisk mixture constantly about 8-10 minutes until butter melts and mixture thickens and registers 170 degrees.
Strain mixture through fine mesh strainer into a bowl. Stir in the cream. Pour mixture over crust and spread evenly. Bake 10-15 minutes until lemon layer is set.
Cool bars to room temperature on wire rack. Refrigerate, covered, overnight. Cut into 16 bars and dust with confectioners’ sugar just before serving.
Bars can be stored in refrigerator tightly covered for 2 days.
Makes 16 bars