Ginger-Lemon Bars

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.

Serves: 24Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy

Serves: 24


  • 1½ cups plus ⅓ cup all-purpose flour, divided
  • ¼ tsp. ground ginger
  • ⅔ cup plus 2 Tbsp. confectioners’ sugar, divided
  • ¾ cup butter
  • 6 large eggs
  • 1¾ cups granulated sugar
  • ¾ cup lemon juice
  • 2 Tbsp. grated lemon zest


  • Preheat oven to 350°F. Butter 13" × 9" pan and set aside.
  • Combine 1½ cups flour, ginger, and ⅔ cup confectioners’ sugar. Blend in butter with fingers until it resembles coarse crumbs. Press into pan; bake 20 minutes, or until golden.
  • Whisk together eggs, granulated sugar, ⅓ cup flour, lemon juice, and lemon zest until foamy. Pour over hot crust.
  • Return to oven and bake 20–25 minutes, or until set. Cool completely. Dust with confectioners’ sugar.