Instead of dusting the finished bars with confectioners’ sugar, put several gingersnap cookies in a food processor and turn into crumbs. Sprinkle the crumbs over the top of the bars.
INGREDIENTS | YIELDS 24 BARS
- 1½ cups all-purpose flour
- ¼ teaspoon ginger
- 2/3 cup confectioners’ sugar
- ¾ cup butter
- 6 eggs
- 1¾ cups white sugar
- 1/3 cup flour
- ¾ cup fresh lemon juice
- 2 tablespoons grated lemon peel
- Confectioners’ sugar for sprinkling
Preheat oven to 350°F. Butter 13" × 9" pan and set aside.
Combine flour, ginger, and 2/3 cup of confectioners’ sugar. Blend in butter with fingers until it resembles coarse crumbs.
Press into pan; bake 20 minutes, or until golden.
Whisk together eggs, sugar, 1/3 cup flour, lemon juice, and lemon peel until foamy. Pour over hot bars.
Return to oven and bake 20–25 minutes, or until set. Cool completely. Dust with confectioners’ sugar.
Lemon Bars and More!
Nearly any citrus fruit that you like can be substituted in lemon bars measure for measure. Grapefruit, orange, lemon, lime, and tangerine all make delicious bars. If you are using a fruit like orange or tangerine that is already sweet, either use a little less sugar or add ¼ cup of lemon juice for ¼ cup of the orange juice called for in the recipe.