I love the fresh bright flavour of lemon. It is definitely the star of this recipe. These lemon bars have three distinct layers-- a shortbread crust, gooey lemon filling and cake-like top.
This dessert was a hit at a dinner party last week. People wanted seconds and even took the leftovers home! My twist on this recipe from Joy of Baking is adding candied ginger to the shortbread crust. It adds a nice kick to the sweetness of the filling. I added the ginger to the crust because I wasn't sure if it would affect the way the filling would set.
1/2 cup butter1/4 cup icing sugar
1 cup flour
1/8 tsp salt
1/4 cup candied ginger
1 cup sugar
1/3 cup lemon juice
1 tbsp lemon zest (from 1 lemon)
2 tbsp flour
2 tbsp icing sugar (or to your taste)
1. Heat oven to 350 degrees.
2. Butter an 8x8 pan
3. For the shortbread crust, cream together butter and sugar.
4. Add flour and mix until combined.
5. Stir in candied ginger.
6. Press dough in to pan and bake for 20 minutes or until lightly browned.
7. While the crust is cooling a little, prepare the filling. Beat together eggs and sugar until smooth.
8. Add in lemon juice, zest and flour.
9. Pour over crust and bake for 25-30 minutes or until filling has set. If it is getting very brown but is still quite wobbly, cover the pan with aluminum foil and continue baking. The top layer will set while the middle will remain gooey.
10. Let it cool before you dust the top with icing sugar. Use a small strainer to dust the sugar on top of the bars before you cut and serve. This dessert tastes good warm or cold but should be eaten the same day.
*Photographs by Kanchana Sundaram