Lemon Ginger Bars

Overall the process for making these was very easy. The result was a tasty lemon treat with a hint of ginger and a sweet glaze. The lemon and ginger flavors were very subtle, and the glaze was a perfect accompaniment to the mildly tart flavor. The consistency was similar to cake, but slightly more dense and moist. Enjoy them if you like tart lemon treats.

 2 1/2 cups flour

 3/4 cup sugar

 2 tablespoons ground ginger

 2 teaspoons baking powder

 16 tablespoons (2 sticks) unsalted butter

 1 large egg, lightly beaten

 1/4 cup finely chopped crystallized ginger

 2 tablespoons honey

 Finely grated zest of 1 lemon (2 teaspoons)

 For the glaze

 2 cups confectioners’ sugar, sifted after measuring

 Freshly squeezed juice of 1 lemon (3 tablespoons; strained before measuring)

 Water (optional)

Preheat the oven to 375 degrees. Line a 9-by-13-inch baking dish with aluminum foil. 

Combine the flour, sugar, ground ginger and baking powder in a medium bowl. 

Melt the 16 tablespoons of butter. Immediately add the remaining melted butter to the dry ingredients, using a flexible spatula to blend. Add the egg, crystallized ginger, honey and lemon zest; beat vigorously to make a smooth dough. Scrape it into the baking dish. Use the palm of your hands to press it evenly over the bottom of the pan. Don’t be concerned if the dough looks greasy it just is but the end product is not. 

Bake the bars until firm and lightly golden, 20 to 25 minutes.  

Meanwhile, make the glaze: Use a small flexible spatula to mix the confectioners’ sugar and lemon juice in a small bowl to form a smooth glaze. If the mixture is too thick, add up to 1/2 teaspoon water. 

As soon as the dough has baked, place a cutting board over the baking dish and use oven mitts to invert the hot slab onto the board. Remove the pan and foil and replace with a separate cutting board. Turn right side up and remove the top board. 

Immediately brush on the lemon glaze so that it sets as the slab cools. When it is completely cool, cut into 2-inch squares.

Recipe Source: http://threemealsaday.com/index.php/2010/12/17/cookie-trials-2010-lemon-ginger-bars/