Kick classic lemon bars up a notch with this sweet and spicy gingersnap crust! These easy bar cookies may be refrigerated for 3-4 days or frozen. Easy recipe.
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.
Notes
Tips
Grease the pan and line with parchment - then grease the parchment. Let the parchment hang over the edge for easy removal.
Use a food processor to get the gingersnap crumbs as fine as possible so when you press into the pan it forms a firm, yet tender, crust.
Use cold butter to create the crumb crust.
Once the crumbs are in the crust push down with a drinking glass to ensure the crust is evenly thick.
Always bake the crust first. This keeps it from getting soggy.
Be sure your ingredients are room temperature.
For the best color use pasture raised eggs. The chickens have better access to a variety of natural foods and the yolks are darker and richer, in my opinion.
Microwave your lemon a few seconds or firmly roll it on the counter for a minute or two. This will give you more juice from each lemon.
If you like thinner bars use a 11x7-inch baking pan. If you like thicker bars use a 8x8-inch pan. You'll need to cook the thicker ones a little longer.
Store in the refrigerator or freeze.
Variations
Use lemon cookies instead of gingersnaps.
Or, use graham crackers, 'Nilla Wafers, or butter cookies.