Lemon Custard Ginger Bars

Just to keep things fresh (not that Paris/Croatia/Berlin/Amsterdam food posts aren’t), I’ll be intermittently posting some recipes along the way at Faux Pasta. I made some really good lemon ginger bars last night, so I think I’ll share that one today. My boss’ friend makes these bars frequently, as they’re a family recipe passed down from her granny. Don’t the best recipes always work like that? Or the most mayonnaisey recipes. Either way, these are special because of the microplaned ginger - it adds a little kick of warmth on the way down. I’ve altered the recipe to include some lemon pulp, too, but it doesn’t really add any extra effort to do this. Plus, you can kick your summer cold at the same time. Vitamin C from the lemons + the antiviral properties of ginger.

Whatever you do, if someone tells you to put the whole lemon in the food processor, don’t do it. Pith, and then self-pity will follow.

Lemon Custard Ginger Bars

Crust:

1 stick of soft butter (8 tablespoons)
1/2 cup confectioner’s sugar
1 cup unbleached all purpose flour (or 1/4 cup whole wheat flour, 3/4 cup all purpose — if you like a bit more nuttiness in your crust)
Pinch of salt

Filling:

2 eggs, beaten
A little less than 3/4 cup of granulated sugar
2 tablespoons unbleached, all-purpose flour
1/2 teaspoons baking powder
1/4 to 1/2 teaspoon finely grated fresh ginger
Zest from two large lemons (I might have added zest from another lemon. But I really like lemons). Try not to zest down to the white pith. It’ll make things bitter.
3-4 tablespoons of fresh lemon juice
2-4 teaspoons of the pulp that clings (ahh, the pulp that clings - so poetic) — excuse me, the pulp that clings to your little juicer contraption
Sifted confectioner’s sugar to sprinkle over top after baking

Preheat oven to 350F.

Crust: In a small bowl, use a pastry cutter or two forks to blend the butter with the confectioners’ sugar and flour. Press the mixture into an 8x8 inch pan (easier to judge how browned it gets if it’s glass), don’t worry, you don’t need it to be buttered. Bake in oven for 20 to 25 minutes (check up on it, girl), until the bottom begins to turn golden or you’re pretty sure that it is since you used a metal pan. Remove pan from oven and set it somewhere where you won’t accidentally melt some plastic wrapping from a bag of tortilla chips, or whatever. I’m really making this recipe sound casual, but it’s not that casual. Lemon bars are serious business.

While crust is baking, prepare filling. Beat eggs in a medium bowl. Add sugar, the flour, and baking powder, mixing until combined. Stir in ginger, lemon zest, and lemon juice, mixing until blended.

Pour and spread into partially baked crust. Bake for about 25 minutes or until the top is firm, the filling is soft, and the edges become lightly crisp and golden.

Cool on a rack, sprinkle lightly with confectioners’ sugar, then cut into 16 to 20 bars (let’s get real, 12 bars) when almost cool. If you do this too quickly you’ll end up with ragged edges like I did. It’s okay! It’s still delicious lemon custard pie, basically.

Sprinkle some borage round the edges, and if you take a picture of your creation, make sure to leave that forgotten pulled-up carrot in the background. Resort to stacking your lemon bars because your cutting technique could use some work (every baked good looks good stacked, probably even pie).