Lemon ginger bars are a bright, spiced shortbread cookie with a tangy lemon curd topping. The base stays tender because cold butter is cut into the dry mix, and the topping sets firm but not rubbery when you pull it from the oven at the exact right moment.
Ingredients for Lemon Ginger Bars
All-purpose flour and cornstarch make the base tender and crisp at the edges. Butter gives richness and browning, while granulated sugar sweetens. Salt and ground ginger add depth, and lemon zest brings brightness to the crust. The topping uses eggs and egg yolks for structure and richness, granulated sugar again for sweetness, all-purpose flour to thicken, lemon juice for tang, and butter for smoothness.
Why This Lemon Ginger Bars Works
The base is made by cutting cold butter into flour and cornstarch, which keeps the dough from overdeveloping gluten and makes the baked crust tender and sandy. The cornstarch replaces some flour, which stops the base from getting tough.
The topping is a cooked lemon curd that bakes right on top of the base. You whisk eggs and yolks with sugar until thick and pale, then fold in flour, lemon juice, and melted butter. As it bakes, the eggs set the curd and give it a custard-like texture.
The bars are done when the topping is set around the edges but still jiggles very slightly in the center when you tap the pan. They keep cooking as they cool, so pulling them out at this moment keeps the topping creamy, not dry.
Lemon Ginger Bars Tips & Tricks
- Weigh your flour or spoon it into the measuring cup and level it off so you don’t pack it down and make the bars tough.
- Use cold butter straight from the refrigerator so it cuts into the flour and creates a tender, crumbly base.
- Bring eggs to room temperature before whisking so they incorporate air evenly and the topping sets with a smooth texture.
- Let the bars cool completely in the pan before cutting so the topping firms up and slices stay neat.
Mistakes To Avoid
Overmixing the base dough makes it tough instead of tender. Once you add the flour and cornstarch to the butter, stir just until the mixture looks like damp sand and no dry streaks remain. Stop there.
Overbaking the topping dries it out and makes it taste chalky. Pull the pan from the oven when the edges are set but the very center still trembles slightly. The bars continue to cook as they cool.
Not letting the base cool before adding the topping can cause the eggs to scramble instead of set evenly. Bake the base for 12 to 13 minutes until pale golden, then let it sit for 5 minutes while you make the topping.
Cutting the bars while they are still warm causes the topping to crack and crumble. Wait until they are completely cool, at least 2 hours, then use a sharp knife and wipe it clean between cuts.
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Ingredients
- 1/2 cup unsalted butter, cold and cut into cubes
- 3/4 cup all-purpose flour (95 grams)
- 1/4 cup cornstarch (30 grams)
- 1/4 cup granulated sugar (50 grams)
- 1/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 tablespoon lemon zest
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 cup granulated sugar (200 grams)
- 2 tablespoons all-purpose flour (16 grams)
- 1/4 cup fresh lemon juice
- 2 tablespoons unsalted butter, melted
Step-by-step Instructions
- Heat oven to 350°F (175°C). Line a 9×13 baking pan with parchment paper, leaving an overhang on two sides.
- Cut 1/2 cup cold butter into cubes. In a bowl, whisk together 3/4 cup flour, 1/4 cup cornstarch, 1/4 cup sugar, 1/4 teaspoon salt, 1/2 teaspoon ginger, and 1 tablespoon lemon zest.
- Add cold butter cubes to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture looks like damp sand with no large lumps.
- Press the mixture firmly and evenly into the bottom of the prepared pan. Bake at 350°F for 12 to 13 minutes until pale golden at the edges.
- While the base bakes, whisk together 2 eggs, 1 egg yolk, and 1 cup sugar in a bowl using an electric mixer on medium speed for 2 to 3 minutes until thick, pale, and doubled in volume.
- Fold 2 tablespoons flour into the egg mixture with a rubber spatula. Add 1/4 cup lemon juice and 2 tablespoons melted butter. Fold until smooth.
- Remove the base from the oven. Let it cool in the pan for 5 minutes, then pour the topping over it and spread level.
- Bake at 350°F for 12 to 15 minutes until the edges are set but the very center still jiggles slightly when you tap the pan gently.
- Remove the pan from the oven and let the bars cool completely at room temperature, at least 2 hours, then refrigerate for 1 hour.
- Lift the bars out of the pan using the parchment overhang. Cut into 16 squares with a sharp knife, wiping the blade clean between cuts.
Frequently Asked Questions
Can I make these bars ahead?
Yes. Bake them, cool completely, cover, and refrigerate up to 3 days. You can also freeze them in an airtight container for up to 1 month. Thaw at room temperature before serving.
What if my topping is too thick after baking?
The topping thickens as it cools. If it looks soupy when hot, it has likely overbaked. Next time, remove the pan when the center jiggles noticeably. If it is already set hard, the oven temperature may have been too high or the bars stayed in too long.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives a brighter, less bitter flavor. Bottled juice works but tastes flatter. If you use it, reduce the amount to 3 tablespoons because bottled juice is more concentrated.
Serving Ideas for Lemon Ginger Bars
Serve these bars with strong black tea or coffee to match the ginger spice and cut through the sweetness of the lemon curd. A glass of cold milk also works well, especially if you want something simpler. Dust with powdered sugar just before serving for a finished look.
