lemon bars with a ginger shortbread crust
I'm back to lemons again. I meant it when I said I couldn't get enough of them, does anyone remember my rant from the lemon cake? Probably not, in short though, it's a crazy, obsessive love. You know, like Jim Carryin 'The Cable Guy', yea, just like that.
These bars are lemony without being sour. Sweet without being sickeningly so. Spicy without being overwhelming (the ginger). In short, they are kind of fabulous. I've decided I'm using that word currently, that &, petal. No real reason.
Enjoy the amazingness that is the lemon bar. I'd call it a snack or a casual dessert. Not fancy dinner party material, but incredible all the same. Even my mate, who doesn't usually like my lemon habit, loved the bar. He likes to tease me, "Oh, so you're eating lemon salad again?", he clearly doesn't approve of my unyielding adoration for the fruit, I think it offends his tastebuds. He does manage to tolerate it though, he just no longer lets me make salads for him. Or cook a chicken. Or steam veggies. Or make anything that I'd be able to justify putting lemon on.
I'll stop I swear. I'm just, losing my sanity & it's easy to ramble. I think it comes from not really having a single day off in the last 2 months. Tomorrow is technically two days off from job 'A' (8 hours in total), but I have other actual work that needs to be done so I'm spending my holiday day(s) working for job 'D'. As far as I know, jobs 'B' & 'C' don't offer any holiday time. What I'm trying to say is, I'm going to most likely continue working 7 day weeks through till february.... so if my posts become less & less coherent as the time goes on, forgive me I beg you.
....that's all from me for now, I think I've inflicted enough torture. Please enjoy the recipe & let me know if you have any issues with it.
Ingredients, ginger shortbread: - 55g powdered sugar - 20g grated ginger // or 1 tsp ground ginger - 215g gluten free white flour - 1/4 tsp salt - 170g butter, room temp
Directions, ginger shortbread: 1. combine all ingredients & mix until well blended. 2. lightly butter a 9in x 9in baking tin with butter & line with baking parchment. 3. press the shortbread mixture into the bottom of the pan & bake for 25-35 minutes @ 175ºC until a light golden colour.
Ingredients, lemon filling: - 3 lemons, zested - 400g sugar - 250ml lemon juice - 1 pinch salt - 6 eggs - 1 egg yolk
Directions, lemon filling: 1. Ok, I'm going to share my cheat. I absolutely hate grating lemons. Half a lemon is fine, more than that is just awful. I peeled my lemons with a peeler & then placed it in a mixer along with the sugar & madelemon sugar. And voila! No more grating. 2. back to the actual directions. 3. combine the zest, juice, flour, sugar & salt in a bowl & mix well. 4. in a separate bowl, beat the eggs & then pour into the lemon mixture. Mix well. 5. when the timer goes off for the shortbread, remove it from the oven & pour the lemon mixture on top. Make no delays! 6. return to the oven & bake for another 25-35 minutes @ 150ºC or until the middle stops jiggling. 7. allow to cool before cutting to the desired size.
...for more recipes from us, check out our archives.
By the way...
If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.
Tools/ Equipment/ Machinery/ Ingredients:
Electric Scale - Etekcity - http://amzn.to/2xkKpQk
Hand Mixer - Kenwood - http://amzn.to/2xkjowh
Stand Mixer - Kenwood - http://amzn.to/2yqXPiH
Candy Thermometer - Etekcity - http://amzn.to/2xklw7k
Food Processor - Cuisinart - http://amzn.to/2xkkZqK
Blender - Kenwood - http://amzn.to/2xXQgwU
Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw
Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK
Pots & Pans:
Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi
Cake tins & Pie Plates:
Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N
Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce
Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T
Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR
Cupcake Tin - Wilton - http://amzn.to/2xkp4GG
Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2
Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0
Pipping Tips - Wilton - http://amzn.to/2yJVPy1
Food Gels - Wilton - http://amzn.to/2kpOCky
Fondant Smoother - Wilton - http://amzn.to/2xkyZRl
Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76
Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4
Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI
Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF
Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U
Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4
Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1
Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T
Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm
Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw
Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ
Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH
Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879
Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e
Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ
White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1
Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC
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