Ginger Lemon Bars

4 from 3 reviews


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


    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.