stack of ginger lemon bars on a plate

Creating these ginger lemon bars

Last summer, I made rhubarb bars that were a hit, both on Pinterest and in my household. At the time, I was living with my mom and stepdad, and my stepdad went CRAZY for them. I even wrote about it in the post, saying he ate 10 bars in two days. But in reality, I think it was closer to 14 (sorry, David. This will be the last time I call you out on it).

So now that it’s spring and the weather is beautiful, I decided to revisit the idea of a lemon bar, this time adding a twist with fresh ginger. Ginger and lemon work incredibly well together. They’re both palate cleansers, so each bite feels fresh and glorious and new. And I used the recipe for my favorite shortbread crust evahhhhh. It’s so, so moist and slightly tangy, which pairs perfectly with the tart lemon.

ginger lemon bars on countertop

How to make lemon bars

These ginger lemon bars are a breeze to whip up! Word to the wise: while the shortbread crust is baking, prep the filling. To make these easy lemon bars, you’ll need to:

Make and bake the shortbread crust — The cream cheese shortbread crust uses butter, cream cheese, sugar, salt and vanilla. Whip that on high until light and fluffy, and then mix the flour in by hand (this prevents you from accidentally over working the flour). Bake the shortbread crust for 10-12 minutes. Note that it won’t be fully cooked, but it’ll be set enough to handle the lemon curd topping.

Prep the ginger lemon curd — While the shortbread is baking, make the ginger lemon curd. This part is really easy, just mix together the wet ingredients (ginger paste, lemon juice, eggs, etc) and then incorporate the flour at the end.

Assemble and bake the ginger lemon bars — As soon as you take the shortbread layer out of the oven, spread the ginger lemon curd evenly on top of it and pop it back into the oven for another 20 minutes, or until set.

Chill the bars — Sadly, you can’t eat these ginger lemon bars right away. These really do need to chill in the fridge for them to be the right texture. Give it a solid 2+ hours before dusting these bad boys with powdered sugar and diving in!

stack of ginger lemon bars

In other news, is anyone else surprised how fast the winter came and went? Hey, I’m not mad about it, but I’m definitely surprised. It’s so, so nice opening all the windows in my room to let the breeze through, and to wake up to the chirps of little bird babies in the wee hours.

I have a few really fun trips planned for the next month or so that I can’t wait to share with you all. I’ll be a little less cryptic soon 🙂

Hope you have a wonderful start to your week. Love to each and every one of you!

Print

Ginger Lemon Bars

  • Author: Sarah Fennel

Ingredients

For the cream cheese shortbread

  • 5 oz cream cheese
  • 1/2 cup unsalted butter
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/3 cups flour

For the ginger lemon curd

  • 4 eggs
  • 1 1/4 cups sugar
  • 1/2 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon ginger paste (can sub 1 T fresh ginger grated on a microplane)
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 cup flour

Instructions

  1. Preheat oven to 350°F. Line an 8″x8″ baking dish with parchment paper and set aside.
  2. In a standing mixer fitted with a whisk attachment, cream the butter, cream cheese, sugar, salt and vanilla extract until light and fluffy, about 2 minutes. Turn mixer to low speed and incorporate flour.
  3. Press dough firmly onto the bottom of the baking dish, spreading evenly to the edges. Bake for 12 minutes.
  4. While the shortbread is cooking, make the ginger lemon layer! In a large bowl, whisk all ingredients except for the flour. Once mixed, whisk in flour, making sure to whisk away any lumps.
  5. Pour mixture on top of the cream cheese shortbread, then bake for an additional 20 minutes to set.
  6. Cool bars for at least 2 hours in fridge, then cut and top with powdered sugar.

More lemon desserts from Broma Bakery:

Coconut Lemon Curd Petit Fours

Lemon Meringue Cupcakes

Lemon Poppyseed Cake

White Chocolate & Lemon Curd Pavlova 

Boozy Lemon Mojito Cupcakes

23 comments

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I’ve never been a huge fan of the traditional lemon bars, but I’m definitely a fan of THESE babies. Thank you for sharing them! Gorgeous photography as always Sarah 🙂

Sarah | Broma Bakery
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Thank you Marina! You are too kind!

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I loved those rhubarb bars!!! Can’t wait to try these lemon bars. And that biscuit base sounds ah-mazing!

Sarah | Broma Bakery
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Aw, so glad you like them! Thank you Debs!!!

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These sound absolutely fantastic. Never would have thought to add ginger! Can’t wait to try them.

Sarah | Broma Bakery
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It’s a fun twist 🙂 Thanks Michelle!

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I’m a sucker for a good lemon bar, especially one that just a liiiitle different, and has a generous crust to filling ratio!

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i love lemon and ginger together- they’re so cozy! and i love the idea of the spicy ginger cutting through the rich lemon curd and buttery shortbread.

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I am a HUGE ginger fan. Like, I love it! I made some Ginger Rhubarb muffins this weekend with fresh rhubarb from the farmers market that turned out even better than I had hoped!

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Wow, these look amazing! Might have to take a page from your stepdad’s book and eat 14 of these next weekend 😉 So delicious, pinning!

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These are dangerous in the best way possible!

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Ginger and Lemon are so perfect together! I can’t wait to try these!

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These look absolutely amazing, Sarah! I adore ginger + lemon together, so tangy and zippy with a bit of a kick. Love love love!

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These bars sound incredible but I am mostly hooked by that shortbread crust! My go-to shortbread doesn’t use cream cheese and I can’t believe I haven’t tried that before! I imagine it would give it the most amazing texture and flavor. Can’t wait to try it out! Amazing pictures, as always 🙂 Can’t wait to hear more about your trips! Please bring me along. Ok thanks.

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Beautiful bars and stunning photos! I want to just reach in and grab one 🙂

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Sarah these are GORGEOUS!! I just want to frame your photographs and stick them around my office for inspiration lol

Sarah | Broma Bakery
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That is SO sweet of you, thank you Jamie!

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Absolutely beautiful! I love the lemon + ginger combo!

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Wow, what a great lemon bar recipe! I love the addition of ginger!

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How well will these bars freeze? I need to bring something to a party and these sound perfect, but whatever I bring is going to need to be made a week in advance. Thanks!

Sarah | Broma Bakery
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Hi Ellen! I haven’t frozen these, but I think they’d be fine! You will definitely have some condensation on the bars as they thaw.

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