Lemon Ginger Bars

Lemon Ginger Bars
  • Yield:About 24 2-inch bars
  • Active time:20 minutes
  • Total time:20 minutes
This recipe appears in:
Nick Malgieri's Lemon Ginger Bars

[Photograph: Quentin Bacon]

These bars have a strong ginger flavor, but very little burn.

Recipe from Nick Malgieri's Bake!


  • Ginger Bars
  • 2 1/2 cups (10.5 ounces) all-purpose flour (spoon flour into dry-measure cup and level off)
  • 3/4 cup (6 ounces) sugar
  • 2 tablespoons ground ginger
  • 2 teaspoons baking powder
  • 8 ounces (2 sticks) unsalted butter
  • 1 large egg
  • 1/4 cup finely chopped crystallized ginger
  • 2 tablespoons honey
  • 2 teaspoons finely grated lemon zest
  • Lemon Glaze
  • 2 cups (8 ounces) confectioners’ sugar, sifted after measuring
  • 3 tablespoons lemon juice, strained before measuring


  1. 1.

    Set a rack in the middle level of the oven and preheat to 375 degrees.

  2. 2.

    Mix the flour, sugar, ground ginger, and baking powder in a medium bowl.

  3. 3.

    Melt the butter over medium heat and immediately add to the dry ingredients; use a large rubber spatula to stir to a smooth, shiny dough. Add the egg, crystallized ginger, honey and lemon zest and beat vigorously to make a smooth dough.

  4. 4.

    Scrape the dough into the prepared pan and use the palm of your hand to evenly press it over the bottom of the pan.

  5. 5.

    Bake the bars until well risen, firm, and lightly golden, about 20 to 25 minutes.

  6. 6.

    While the bars are baking, use a small rubber spatula to beat the confectioners’ sugar and lemon juice together. Add water, 1/2 teaspoon at a time, if it’s too thick to spread.

  7. 7.

    As soon as the bars are baked, place a cutting board on the pan and use oven mitts to invert the hot bars to the board. Remove the pan and paper and immediately pour the lemon glaze on the bars; use a small metal offset spatula to spread it evenly. It will set as the bars cool.

  8. 8.

    Use a ruler to mark, then cut 2-inch squares.

  9. 9.

    Serving: Arrange the bars on a platter—the icing is dry so they can be stacked.
    Storage: Keep the bars in a tin or plastic container with a tight-fitting cover between sheets of wax paper.

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