Gingery Lemon Bars
|Prep time||15 minutes|
|Cooking time||40 minutes|
|Total time||55 minutes|
A cheery twist on an already flavor-packed treat, these bars offer a wallop of zing. Swapping in whole wheat pastry flour and maple syrup for otherwise refined ingredients means these bars are more nutritious and can use local ingredients, so you can definitely eat a second one. Look for whole wheat pastry flour from Gleason Grains in the Bulk department.
Preheat the oven to 350º. Grease a 9x13 inch baking dish with butter.
Peel a chunk of ginger and finely mince 2 tablespoons worth. Divide in half for use in the crust and the lemon curd. Wash and zest a lemon, then juice it for part of the lemon juice quantity. Set aside.
In a large mixing bowl, sift together the two flours, 1 tablespoon of ginger, and confectioners' sugar. Cut in the butter with a pastry cutter until the mixture is crumbly (this can also be done by hand or in a food processor). With your fingers, pinch clumbs of ginger to evenly incorporate into mixture. Transfer the dough into the pan. With the bottom of a large measuring cup or flat spatula, press the dough out into a thin, even layer. Bake for 15-17 minutes, or until the crust just starts to turn a light, golden brown. Remove from oven.
While the crust is baking, whisk together the eggs, maple syrup, ginger, lemon zest, lemon juice, and salt in a large bowl. A little at a time, add the 1/2 cup of flour and whisk it in thoroughly. Pour the filling over the hot crust. Place the dish back in the oven and bake for another 15-20 minutes until the filling is set.
Let the bars cool completely before cutting. Top with sprinkled powdered sugar.