Honey Lemon and Ginger Bars
- VGVegetarian
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!
Ingredients
For The Honey Shortbread Crust
- 5 ounces cream cheese
- ½ cup unsalted butter
- ½ cup honey
- 1 teaspoon vanilla extract
- 1¼ cups flour
- ½ teaspoon salt
For Honey Lemon and Ginger Curd
- 4 eggs
- ½ cup honey
- ½ cup lemon juice, juice from about 2 lemons
- 1 tablespoon lemon zest, zest from 1 small lemon
- 1 tablespoon freshly grated ginger , or 1 tablespoon ginger paste
- 2 teaspoons vanilla extract
- ½ cup flour
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a baking dish or line with parchment paper and set aside.
- Using a standing mixer with a whisk attachment, cream 5 ounces cream cheese, ½ cup butter, ½ cup honey, 1 teaspoon vanilla extract and ½ teaspoon salt until light and fluffy. Turn mixer to low and mix in 1 ¼ cups flour.
- Press dough firmly onto the bottom of the baking dish, spreading evenly to all edges. Bake for 14 minutes.
- While shortbread is cooking, whisk together 4 eggs, ½ cup honey, lemon juice, lemon zest, grated ginger, 2 teaspoons vanilla extract and ½ teaspoon salt in a large bowl. Mix well.
- Once ingredients are mixed, whisk in ½ cup flour, making sure to smooth out any lumps.
- Pour mixture on top of the honey shortbread, then bake for an additional 20-24 minutes to set.
- Cool bars for at least 2-3 hours in the fridge, then cut and top with powdered sugar if desired.
Equipment
- 1 standing mixer