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. Look for local whole wheat pastry flour and maple syrup in our Bulk department!
1/2 cupbutter (chilled and sliced into 1/2 inch cubes)
1 cupflour, whole wheat pastry
1 cupflour, all-purpose (white pastry)
2 tablespoonsginger, fresh (peeled and minced, divided)
3/4 cupsugar, powdered
1 1/4 cupmaple syrup
1 teaspoonlemon zest
3/4 cuplemon juice
Preheat the oven to 350º. Grease a 9x13 inch baking dish with butter.
In a large mixing bowl, sift together the two flours, add 1 Tbsp of ginger, and powdered sugar. Add in the cold butter cubes with a pastry cutter and combine until the mixture is crumbly (this can also be done by hand or in a food processor). It is important that the butter is cold when you add it to the flour, the colder the butter, the flakier the crust. With your fingers, separate clumps 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, 1 Tbsp of ginger, lemon zest, lemon juice, and salt in a large bowl. In small increments, add 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. Sprinkle with powdered sugar.