Ginger Lemon Bars

Yesterday was April 20, but I do not live in Colorado or Amsterdam... I didn't bake that kind of goods but in exchange, I will bake Ginger Lemon Bars. Bold and sweet in flavor, their beautiful yellow color soothes my heart. Yellow always makes me think about Spring and friendship. I'm lucky to say that I don't have friends anymore, they are just family. After relocating to NYC my dear husband and I reconnected with another couple we met in college and together we have the best of times. Every Easter Sunday the four of us share laughs, good food and just plain old fun. If you like sweet, tart and spicy flavors, this Ginger Lemon Bar is for you. It's been a really terrible winter, let's get the sun in!

Ingredients:

Brown Sugar Ginger Crust

• 1 1/4 cups all purpose flour
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup firmly packed light brown sugar
• 2 Tbsp chopped crystalized ginger
• 1/8 tsp ground cardamon

Lemon Topping

• 3 Tbsp all purpose flour
• pinch of salt
• 3 large eggs
• 1 cup + 1 Tbsp granulated sugar
• 1/2 cup freshly squeezed lemon juice
• 1 1/2 tsp finely grated lemon zest
• Confectioners' sugar for dusting

Make the crust!

Position a rack in the center of the oven and preheat to 350 degrees Fahrenheit. Line with aluminum foil and grease an 8 inch square baking pan.

Stir together flour, salt and cardamon and crystalized ginger. Set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter and brown sugar at medium speed until combined, about 1 minute. At low speed, add the flour mixture and mix until crumbly.

Pat the dough evenly into the bottom of the prepared pan. Prick the dough well with a fork. Bake the crust for 16 to 20 minutes, until golden brown around the edges. Transfer the pan to a wire rack to cool while you prepare the topping.

Make the topping!

In a small bowl combine the flour and salt. Set side.

In a large bowl, whisk the eggs and sugar together until smooth. Add the lemon juice and zest and whisk until blended. Whisk in the flour mixture until combined.

Pour the topping over the crust. Bake the bars for 30 to 35 minutes, until the filling is set and lightly browned in spots. Let the bars cool completely in the pan on a wire rack.

Cut the bars, just before serving, dust the tops of the bars with confectioners' sugar. Store in an airtight container in the refrigerator. They will keep for up to 5 days.