Honey Lemon and Ginger Bars

To make honey lemon and ginger bars, press a honey and cream cheese shortbread dough into a lined baking dish and bake it for 14 minutes at 350°F. Whisk eggs, honey, lemon juice and zest, fresh ginger, vanilla, salt and flour into a curd, pour it over the hot crust and bake 20 to 24 minutes more until set. Chill at least 2 to 3 hours, then slice into 8 bars and dust with powdered sugar. They’re a bright, honey-sweetened addition to a Christmas cookie tray.

Ginger and lemon work seamlessly together in these easy lemon bars for a bright and fresh flavor. Made with honey for an extra moist and slightly tangy yet sweet, zestful melody in each bite. These are made with a simple honey shortbread crust that will have you reaching for more than just one!

There’s something about this time of the year that has me longing and pleading for sunshine. While I enjoy the beauty and comfort of the snow, I need the warmth and zest of sunshine in my life. These honey lemon and ginger bars give me that satisfaction with every single bite! If I can’t create the weather, I can surely bring a dish that fulfills my desire, right!?

Not only are these bars extremely delicious and satisfying by bringing in a twist of fresh ginger and honey, they are super simple to whip up! My little tribe loved these things and even enjoyed making them with me. I’m not a baker by nature (I’m a self proclaimed “wannabe baker”) so when it comes to bake goods, the recipe has to be simple and involve few steps which this recipe delivers on consistently.

I am a huge fan of the lemon and ginger combination. I tend to add this combo into a glass of water for an upset stomach or to give me a little boost throughout my day. Ginger is such an amazing natural immune-booster. Then combine it with lemon which in itself is a rich source of vitamin C and antioxidants. We are talking about a powerful and dynamic duo here!

Now, let’s talk about this little goodness in a jar: HONEY!!! For this recipe I used Aloha Honey Farm’s Lemon Blossom Honey. You can use any kind of honey for this recipe. We are dedicated fans of this amazing company that truly takes pride in their honey–and let me tell you, it shows! What once started from a man’s love for bees and the influence he had on his young grandson, all of their honey is packaged straight from the hive. There is no heating or filtering and no additive fillers such as corn syrup. Their unique varieties of honey are all naturally flavored by the bees themselves. Each flavor depends on the sunshine, humidity, rainfall each year which influences what plants were around for nectar. For this recipe, we will be focusing on their Lemon Blossom honey, but please look into their many unique and wonderful flavor options, including our favorite: Hibiscus Honey.

You will notice that I tend to use and prefer honey over regular sugar in many of my recipes. Just a spoonful of honey contains a natural sweetener as well as a mix of amino acids, vitamins, minerals, iron, zinc and antioxidants. So in this recipe, we are really upping the antioxidant game! And that makes me feel good. Sure, I want everything that I put into my family’s mouth to be extra, extra delicious, but I also want to know that I am using high quality ingredients to give them an extra boost when and where I can! This honey lemon and ginger bar recipe is a win-win!

Ingredients for Honey Lemon and Ginger Bars

To make these easy yet delightful bars, you’ll need a few ingredients that you can find at the nearest grocery store or right here online.

Here’s what we are working with:

For the honey shortbread crust

For the honey lemon and ginger curd

How to make honey lemon and ginger bars

You’ll find the exact amounts and printable steps in the recipe card below. Here’s what each step looks like, plus the little things that make it work.

1. Prep the pan. Preheat the oven to 350°F. Lightly grease a baking dish or line it with parchment paper, leaving a little overhang so you can lift the bars out in one piece later.

2. Make the shortbread dough. Using a standing mixer with the whisk attachment, cream the cream cheese, butter, honey, vanilla extract and salt until light and fluffy. Turn the mixer to low and mix in the flour just until combined. The dough will be soft and a little sticky.

3. Press and bake the crust. Press the dough firmly and evenly over the bottom of the baking dish, all the way to the edges. Lightly flouring or wetting your fingers helps with the sticky dough. Bake for 14 minutes.

4. Whisk the honey lemon ginger curd. While the crust bakes, whisk together the eggs, honey, lemon juice, lemon zest, grated ginger, vanilla extract and salt in a large bowl until well combined.

5. Add the flour. Whisk in the flour, making sure to smooth out any lumps.

6. Bake the bars. Pour the curd over the hot shortbread and bake for another 20 to 24 minutes, until the center is set and no longer jiggles.

7. Chill, slice and serve. Cool the bars, then chill them in the fridge for at least 2 to 3 hours so they slice cleanly. Cut into bars, wiping the knife between cuts, and dust with powdered sugar if you like. Then enjoy!

These Honey Lemon and Ginger Bars would be the perfect addition to any get-together or they work very well for a snack on-the-go. They are truly fabulous!!!

adding them to a Christmas cookie tray

Between all the gingerbread and sugar cookies, these bars bring something bright and tangy to a holiday dessert table. Cut them into smaller squares for a cookie tray or exchange, and dust with powdered sugar right before serving so it looks like fresh snow.

make-ahead tips

The bars need to chill for a few hours anyway, so they are easy to make the day before a party. Keep them covered in the fridge and add the powdered sugar just before serving.

how to store honey lemon and ginger bars

Store leftover bars in an airtight container in the fridge for 3 to 4 days. Because the filling is made with eggs, don’t leave them at room temperature for more than 2 hours.

honey lemon and ginger bars FAQs

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