Lemon bars stacked on a table
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Lemon Bars with Gingersnap Crust

Kick classic lemon bars up a notch with this sweet and spicy gingersnap crust! These easy bar cookies are perfect for holiday buffets.
Course Dessert - Cookies
Cuisine American - Southern
Prep Time 10 minutes
Cook Time 40 minutes
Chill 2 hours
Total Time 50 minutes
Servings 12
Calories 270kcal
Author Marye Audet-White



  • 3 cups gingersnap cookie crumbs
  • 1/4 cup butter ice cold
  • 1/2 teaspoon ginger
  • 2 tablespoons flour
  • 1 tablespoon Confectioner's sugar plus more for sifting over the top of the bars


  • 1 1/4 cups sugar
  • 1/4 cup flour
  • 2 tablespoons Confectioner's sugar
  • Zest from one lemon
  • 4 eggs
  • 2/3 cup lemon juice



  • Preheat oven to 350°F.
  • Grease a 9x9 or 11 x7 - inch pan
  • In a food processor, add gingersnap cookies and pulse until crumbly.
  • Add butter and salt.
  • Pulse until combined.
  • Line gingersnap crust on the bottom of a glass baking pan; bake for 15 minutes.
  • Remove from oven.

Lemon Filling

  • Whisk together sugar, flour, and Confectioner's sugar.
  • Break eggs into a separate bowl and beat until well blended and frothy.
  • Whisk them into the sugar and flour mixture.
  • Add lemon juice.
  • Pour over the baked crust.
  • Bake for 20 to 25 minutes more, or until filling is set.
  • Let bars come to room temperature then cover and chill for at least an hour.
  • Dust with Confectioner's sugar and cut into squares.


Store tightly covered in the refrigerator.


Calories: 270kcal | Carbohydrates: 42g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 181mg | Potassium: 55mg | Sugar: 26g | Vitamin A: 140IU | Vitamin C: 5.3mg | Calcium: 10mg | Iron: 0.9mg