My new kitchen cabinets are being installed today so I am celebrating with lemon bars. Oh it will still be 3-4 weeks till I can actually make them, but things are buzzing along.
Here’s what else I am looking forward to cooking and eating: paella, risotto, a savory tart with gruyere, pear tart, the hubs’ amazing short ribs, rack and leg of lamb, chocolate granola, experimenting with candied nuts that I can give as gifts, grilling inside and griddled pancakes on the new range.
Not your ordinary lemon bars, these are infused with a bit fresh ginger for a slightly spicy kick. Enjoy! -alyce
Photo: Fulton Davenport
- nonstick vegetable oil spray
- 2 cups all purpose flour
- 3 Tblsp sugar
- ½ tsp salt
- ¾ cup (1½ sticks) unsalted butter, chilled & cubed
- 2 large egg yolks
- 6 large eggs
- 2 cups sugar
- ½ cup all purpose flour
- 1 tsp baking powder
- ½ cup fresh lemon juice
- 4 tsp finely grated lemon zest
- 1 Tblsp finely minced fresh ginger
- powdered sugar for dusting
- For the crust, preheat the oven to 350 degrees F. Lightly coat an 11x7x2 inch Pyrex dish with non-stick cooking spray.
- In a food processor, blend the flour, sugar and salt. Cut in the butter with a pulsing motion until the mixture resemble coarse meal. Add the yolks and pulse just until clumps form.
- Press the dough into the baking dish and bake for 30 to 35 minutes or until the crust is golden and cooked through. Remove from the oven and reduce the temperature to 325 degrees F.
- For the filling, whisk the eggs and sugar together in a large bowl. In a separate bowl, whisk together the flour and baking powder and add to the egg mixture. Whisk in the lemon juice, zest and ginger. Pour the filling onto the crust while it is still hot. Bake for 30 minutes or until the filling is set. Once cook, cut into bars and sprinkle with powdered sugar.