lemon bar with gingerbread crust

Lemon is, by far, my favorite dessert ingredient.  Gingerbread is a close second.  Today they had a baby.  A sweet, tart, complex baby with an attitude.  This baby takes a little work to make, but it is oh so worth it.  I’ve adapted this recipe from the Baked, New Frontiers in Baking – one of my favorites.

Ingredients

Crust

2 1/2 cups graham cracker crumbs (~15 full crackers)
1 tbs molasses
1/2 cup butter
1 tbs ground ginger
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp cardamom
2 tbs brown sugar

Filling

11 egg yolks
3 eggs
1 3/4 cups sugar
3/4 cup plus 2 tbs fresh lemon juice (5-6 lemons)
4 tbs lemon zest (~ 5 lemons)
3/4 cup room temperature butter
1/3 cup heavy cream

Make the crust

  1. Thoroughly coat a 9″x13″ pan with non-stick cooking spray.
  2. Mix ginger, cinnamon, allspice and cardamom in a small bowl.  Add graham cracker crumbs and mix with a fork to distribute.  Add brown sugar and mix again.
  3. Melt butter in microwave in a heat-proof container, add molasses and stir vigorously.
  4. Drizzle the butter molasses mixture over the graham cracker goodness and stir thoroughly with a fork.
  5. Press crust into an even layer along the bottom of the pan and up the sides by 3/4 of an inch.
  6. Refrigerate for 15 minutes.  Preheat oven to 300 degrees.  Bake for 12 minutes, or until toasty brown.  Let cool on a wire rack.

Make the Lemon Curd

  1. Turn oven up to 325 degrees.
  2. Whisk egg yolks, eggs, sugar and lemon zest and juice in a pot until combined.  Whisk constantly over medium heat until the curd hits 180 degrees, 10-15 minutes.
  3. Remove the pot from the stove and whisk in cream and butter until completely incorporated.
  4. Use a rubber spatula to press the curd through a mesh strainer directly into the crust.  Tap on counter or use spatula to smooth filling into an even layer.
  5. Bake for 12-15 minutes until the filling has just set.  Let cool to room temperature on a wire rack.  Cover with plastic wrap (make sure the wrap doesn’t touch the surface of the curd). and refrigerate for at least 2 hours.
  6. Cut and enjoy!
  7. Send me a note or leave a comment about how these bars rocked your world (pictures are always nice!).

3 Comments

  1. I have always been intimidated by making lemon curd. Now I don’t know why, you have just made it my favorite recipe. Of course, I’m not able to follow a recipe very well, so I took your lemon curd and baked it on top of my favorite cheesecake. Seriously amazing. Thanks!

Thoughts?