Lemon Bars with a gingersnap crust. These easy lemon bars have a bright and fresh lemony curd, a spicy and soft gingersnap crust, and a dusting of powdered sugar! Our gingersnap lemon bars are the perfect dessert to bridge the gap between summer and fall flavors!
The spicy ginger flavor really compliments the tart lemon flavor. I like these lemon bars best the day after I make them—it really lets the flavors mingle together.
What kind of gingersnap cookies should I be using for the gingersnap crust?
The crust we’re making for these lemon bars is similar to a graham cracker crust. Instead of graham cracker crumbs we are using gingersnap cookie crumbs. You don’t need any kind of fancy gingersnap cookies to make this crust, the inexpensive boxed ones that are super crispy will be perfect! We add a some butter and flour so the crust is firm but a little still soft.
Do lemon bars need to be refrigerated?
Simple answer: yes. The lemon curd, which has eggs in it, is a type of custard that will need to be refrigerated. It will be fine to sit out for several hours or even a day. But after that you should put them in the refrigerator. You can store them in the refrigerator up to a week.
Can I freeze these?
Yes! I love slicing these lemon bars and storing them in the freezer for an easy treat at a later date. Store them in an airtight container or you can wrap them individually in plastic wrap. They should store well in the freezer for 3-4 months.
Check out these other tasty recipes!
- Ginger Gringles (Molasses Gingersnap Cookies)
- Orange Chocolate Truffle Pie w/ Gingersnap Crust
- Lemon Meringue Pie
- Pumpkin Chocolate Chip Bars
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Lemon Bars w/ Gingersnap Crust
- 2 cups gingersnap cookie crumbs 240 g
- ½ cup butter melted
- ¼ cup brown sugar
- 6 tablespoons of flour
- ½ teaspoon salt
- 5 large eggs
- 2 ½ cup granulated sugar
- ¾ cup + 2 tablespoons fresh lemon juice (about 3-4 lemons)
- 2 tablespoons lemon zest
- ¾ cup + 1 tablespoon flour
- Powdered sugar for dusting
- Preheat oven to 350 degrees Fahrenheit. Grease a 9x9 pan and set aside.
- Mix gingersnap cookie crumbs, brown sugar, flour, and salt. The pour in melted butter and mix until thoroughly combined.
- Pour mixture into pan and press crumbs into pan. Make sure the crust is evenly dispersed and that the crust is pressed firmly
into the pan. I like to use the back of my measuring spoon to press the crust
into the pan.
- Bake crust for 10 minutes. Let cool before adding the lemon curd mixture.
- Whisk together eggs and sugar until smooth. Then whisk in lemon juice and zest.
- Slowly add in flour and whisk together until
smooth and thoroughly combined.
- Pour lemon curd mixture over the cooled gingersnap crust and bake for 32-36 minutes until the curd is set but still jiggles a little in the middle. Cool completely. Dust generously with powdered sugar and slice and serve.
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