96
Golden Ginger Nut Lemon Bars
Serves: 8-10
2 cups all-purpose flour
½ cup powdered sugar
½ teaspoon baking soda
¼ teaspoon salt
¾ cup cold butter
½ cup golden raisins
1½ cups white chocolate chips
1 cup coarsely ground almonds,
divided
3 tablespoons finely chopped
crystallized ginger
10 ounces lemon curd
Lemon Curd Ingredients:
½ cup fresh lemon juice
1 tablespoon grated lemon zest
½ cup sugar
2 eggs
½ cup unsalted butter, cubed
Lemon Curd Directions:
1. In 2-quart saucepan, combine
lemon juice, lemon zest, sugar,
eggs and butter.
2. Cook over medium-low heat until
thick enough to hold marks from
whisk and first bubble appears
on surface.
Ginger Bar Directions:
1. Prepare lemon curd and set
aside.
2. Combine flour, sugar, baking
soda and salt in a large bowl; cut
in butter with a pastry blender
until crumbly.
3. Toss in half the almonds.
4. Reserve 1 cup flour mixture.
5. Press remaining flour mixture
onto bottom of 8x8-inch silicone
baking pan and press evenly.
6. Place Extender Ring on base.
7. Place pan on 1-inch rack.
8. Bake at 350˚F for 15-18 minutes
or until lightly browned.
9. Remove from oven.
10. Spread lemon curd over crust,
leaving ¼-inch border.
11. Mix raisins, almonds and ginger
with reserved flour mixture and
sprinkle evenly over the top.
12. Bake additional 12-15 minutes,
or until lightly browned.
13. Open dome and remove
promptly when time is
completed.
14. Allow to cool slightly and cut
into squares.
Tip: Make lemon curd ahead of time
and store up to one week.
96
Desserts
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