Ginger-Crusted Meyer Lemon Bars
Makes a 9x13-inch pan; yields about 24 bars
It is important to really grease the pan well so the bars do not stick: Rub a 9x13-inch glass baking pan with at least 1 tablespoon of softened butter.
Lay a piece of parchment paper on top. Brush this with some more butter, and lay another piece of parchment paper crosswise over the first sheet. Cut this one large enough so the sides are even with the top of the baking dish; this will serve as “handles” to help lift the bars from the pan.For the crust:
- 1 ½ sticks room-temperature unsalted butter, plus about 2 extra tablespoons for buttering the pan
- 1 ½ cups all-purpose flour
- ½ cup confectioner’s sugar
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ½ cup candied ginger, minced
- ½ teaspoon lemon zest
- Dash of cinnamon
- Combine the flour, confectioner’s sugar, cornstarch, salt and cinnamon in the bowl of a food processor. Pulse to combine.
- Add the butter in pieces to the flour mixture. Pulse until the mixture comes together.
- Add the lemon zest, the minced candied ginger; pulse again, but not too much; you want to keep the pieces of ginger intact, but small.
- Transfer the mixture to the greased, parchment-lined pan and press the dough flat with your fingers to about ¼-inch thickness.
- Refrigerate for about 20 minutes before baking.
- Bake in a preheated 350-degree oven for about 25 minutes until lightly golden brown in color.
While the crust is baking, prepare the filling.
For the filling:
- 4 large eggs
- 1 1/3 cups granulated sugar
- 3 tablespoons flour
- Pinch of salt
- 1 ½ teaspoons lemon zest
- 2/3 cup of fresh Meyer lemon juice, strained
- ¼ cup whole milk
- 2 tablespoons Lemoncello liqueur
- Using a mixer, beat the eggs, granulated sugar, flour and lemon zest until smooth. Add the lemon juice, milk, Lemoncello and pinch of salt. Beat lightly.
- Reduce oven heat to 325 degrees.
- Pour the filling onto the warm curst.
- Bake until the filling is set, about 20-25 minutes.
- Remove the pan from the oven and transfer to a wire rack to cool.
- Run a sharp knife around the edges of the filling and use the parchment “handles” to carefully lift the bars from the pan.
- Allow to finish cooling on the rack.
- Transfer the bars to a cutting board and using a clean, sharp knife, cut into squares.
- Sift some confectioner’s sugar over the bars before serving.
The bars can be served slightly warm or place in refrigerator for them to chill and set up firmly.
The bars can also be wrapped and frozen for future use. Allow them to come to room temperature and/or pop them into a toaster oven for a minute or two to warm.