Meyer Lemon and Ginger Bars

Print Friendly, PDF & Email

by Pamela Morgan, Flirting with Flavors

Meyer Lemon and Ginger Bars

Since we’re in prime citrus season, I wanted to use Meyer lemons to make a batch.  In my opinion, if you’re going to indulge, you might as well make it worth it! Lemon bars are one of those treats that melt in your mouth. When I had my store on 18th Street, we used to sell Lemon Bars by the hundreds each week.

Meyer lemons are sweeter than regular lemons with a rind that’s a little more on the herbal side.

Now, there might be a ton of different recipes for lemon bars out there, but I always swoon for the shortbread crust. There’s really no substitute for shortbread! You can’t beat that buttery flaky texture.

Meyer Lemon And Ginger Bars

For a tart and sweet treat, give these Meyer lemon bars with ginger a try! It’s prime citrus season!

Meyer Lemon and Ginger Bars
  • Prep Time: 10m | Cook Time: 45mm | Total Time: 55m |
  • Yield: 12-15 bars

Ingredients

Crust

  • 2 cups all-purpose flour
  • 1 cup oatmeal
  • 1/2 cup powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract

Filling

  • 2 cups sugar
  • 2 tablespoons cornstarch
  • 5 large eggs, lightly beaten
  • 1 tablespoon lemon rind
  • 1 tablespoon ginger, grated
  • 1 tablespoon candied ginger, chopped
  • 1/4 cup plus 2 tablespoons lemon juice
  • 2 tablespoons butter, melted
  • 3 tablespoons powdered sugar, for dusting

Instructions

  1. Preheat oven to 350 degrees. Grease a 9×13 inch baking dish.
  2. Combine the first 5 ingredients in a medium sized bowl. Beat at medium speed until everything is well blended. Pat mixture into the prepared 9×13 inch baking dish. Bake for 20 minutes or until golden brown.
  3. Combine 2 cups sugar and cornstarch. Add eggs, lemon rind, lemon juice, grated ginger and butter; beat well. Add candied ginger. Pour mixture over the warm crust.
  4. Return the dish to the oven and bake at 350 degrees for 20-25 minutes or until set. Cool it down and put in the refrigerator to chill completely. Sift the powdered sugar on top before serving!

Recipes: Cioppino – Italian Seafood Stew  

Cookbook author and entertaining expert, Pamela Morgan is the owner of NYC based Flirting with Flavors, where she offers exclusive cooking parties, inspirational seminars and special events. She is highly regarded as a special event planner, culinary consultant, cookbook author, and is a food & entertaining editor for Hamptons’s Cottages and Gardens.   Pamela sees food as a flirtation: sexy, provocative, and a little mysterious. Her desire is to teach you how to flirt your way into a full on passion for cooking and entertaining! Visit her web site for recipes, entertaining inspiration and much more.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.