Ginger-Infused-Meyer Lemon-Bars

by | Aug 2, 2019 | Recipes | 0 comments

Ginger-Infused-Meyer Lemon-Bars
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If you are a ginger lover, I think you will find this twist on my 'Laurie's Luscious Lemon Bars' refreshing. I always make extra 'Ginger-Infused-Meyer Lemon Juice' it tastes GrEaT on fresh watermelon, added to iced tea, and makes a zippy salad dressing too! Let me know what you think.
Servings Prep Time
18 10 minutes
Cook Time
40 minutes
Servings Prep Time
18 10 minutes
Cook Time
40 minutes
Ginger-Infused-Meyer Lemon-Bars
Print Recipe
If you are a ginger lover, I think you will find this twist on my 'Laurie's Luscious Lemon Bars' refreshing. I always make extra 'Ginger-Infused-Meyer Lemon Juice' it tastes GrEaT on fresh watermelon, added to iced tea, and makes a zippy salad dressing too! Let me know what you think.
Servings Prep Time
18 10 minutes
Cook Time
40 minutes
Servings Prep Time
18 10 minutes
Cook Time
40 minutes
Ingredients
Ginger-Infused-Meyer Lemon Juice
Ginger-Infused-Meyer Lemon-Bars
Servings:
Instructions
Ginger-Infused-Meyer Lemon Juice
  1. Add lemon juice and minced ginger to blender. Blend on high for 1 minute. Strain juice. NOTE: This will make slightly more than you need for this recipe. Save the remaining pulp to add to other recipes that call for fresh ginger. The juice will be a pale pinkish, milky color.
Ginger-Infused-Meyer Lemon-Bars
  1. Preheat oven to 350'. Place flour, powdered sugar, salt and zest in food processor. Pulse a few time to mix. Cut cold butter into 1/2 inch slices and add to food processor; pulse until butter is the size of small peas. Press this mixture evenly into a foil-lined 9"x13"x1" baking pan. Bake 20 minutes, until crust is lightly browned.
  2. While crust is baking: In same food processor put eggs, ginger-lemon juice and granulated sugar. Pulse just a few times to blend. Let sit until crust is baked.
  3. When crust is done, immediately lower the oven temperature to 325', pulse egg mixture a few times just to blend and then slowly pour on top of hot crust. Return to oven and bake just until set, about 20 minutes. NOTE: It's done when the top no longer jiggles when pan is gently shook.
  4. Let cool on cooling rack, and then refrigerate until cold. Carefully lift foil from pan and cut into 2"x2" bars. Sprinkle with powdered sugar. Serve.
  5. NOTE: Must be chilled thoroughly before you try to lift foil with bars from pan.
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