GINGER LEMON CHEESECAKE BARS
These bars are an elegant twist on lemon cheesecake bars, reminiscent of Carr's® Ginger Lemon Cremes cookies.
Provided by pho1962
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h10m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cookies, brown sugar, butter, and ground ginger together in a bowl; press into the bottom of a 9x13-inch baking dish.
- Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove crust from oven and cool to room temperature.
- Process cream cheese, eggs, white sugar, lemon juice, and lemon extract in a food processor until smooth and creamy; spread over crust.
- Bake in the preheated oven until cheesecake is set, 25 to 30 minutes.
- Cool cheesecake to room temperature and refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 27.3 g, Cholesterol 54.8 mg, Fat 16 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 8.3 g, Sodium 192.4 mg, Sugar 17.2 g
GINGERED LEMON BARS
From Fine Cooking. Feel free to leave it out of these bars-you'll still get a luscious, tart and tangy, sweet lemon bar.
Provided by Marz7215
Categories Dessert
Time 45m
Yield 16 2 inch bars, 16 serving(s)
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven and heat the oven to 350°F Butter an 8-inch square baking pan.
- In a medium bowl, whisk 1 cup (4-1/2 oz.) of the flour with 1/4 cup of the confectioners' sugar, the lemon zest, 1/2 teaspoons of the ginger, and a pinch of salt. Cut in the butter with a pastry blender or two table knives until the mixture resembles small peas. Knead the dough in the bowl just until it begins to come together. Transfer the dough to the baking pan and, with floured hands, press it evenly over the bottom. Bake until very light golden brown, about 20 minutes. Let cool on a rack while you make the filling.
- In a small bowl, whisk 1-1/2 cups of the confectioners' sugar, the remaining 2 Tbs. (1/2 ounce) flour, the baking powder, and a pinch of salt. In a medium bowl, beat the eggs with an electric mixer on high speed until tripled in volume, pale yellow, and very light and fluffy, 3 to 5 minutes (the eggs will hold soft peaks very briefly). Reduce the speed to low, add the sugar and flour mixture, and beat just until blended, scraping the bowl as needed. Add the lemon juice and beat just until blended. Pour the lemon mixture over the warm crust.
- Bake until the filling is just set in the center, is golden brown on top, and doesn't jiggle when the pan is nudged, 18 to 20 minutes. Let cool completely in the pan on a rack. Just before serving, stir the remaining 1 teaspoons confectioner's sugar with a pinch of ginger in a small bowl. Transfer to a small sieve and sift over the lemon filling. Using a bench scraper or metal spatula, cut into 2-inch squares, slicing straight down (rather than dragging). Store in an airtight container.
Nutrition Facts : Calories 150, Fat 6.8, SaturatedFat 4, Cholesterol 54.9, Sodium 25.7, Carbohydrate 20.6, Fiber 0.3, Sugar 13.2, Protein 2.2
GINGERED LEMON BARS
Lemon and ginger are two of my favorite flavors which go really well together in these wonderful bars. I copied the recipe from a magazine while waiting in a doctor's office but I'm not certain which one. I think it was Bon Appetit or Fine Cooking. I've substituted finely chopped crystallized ginger in place of the ground ginger in the crust. I remember the recipe said to leave the ginger out of the recipe if you don't care for the flavor and the bars would come out just plain old lemon bars. Cooking times are estimates.
Provided by HappyMommy1422
Categories Bar Cookie
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F.
- Butter an 8-inch square baking pan.
- In a medium bowl, whisk 1 cup of the flour with 1/4 cup of the sugar, the lemon zest, 1/2 teaspoon of ginger and (pinch of) salt.
- Cut in the butter with a pastry blender or two knives until the mixture resembles small peas.
- Knead the dough in the bowl just until it begins to come together.
- Transfer the dough to the baking pan and press it evenly over the bottom.
- (Flour your hands first to make it easier).
- Bake until very light golden brown, about 20 minutes.
- Let cool on a rack while you make the filling.
- In a small bowl, whisk 1 1/2 cups confectioners sugar, the remaining 2 tablespoons flour, the baking powder and a pinch of salt.
- In a medium bowl, beat the eggs with an electric mixer on high speed until tripled in volume, pale yellow and very light and fluffy, 3-5 minutes (the eggs should hold soft peaks very briefly).
- Reduce the mixer speed to low, add the sugar and flour mixture and beat just until blended, scraping the bowl as needed.
- Add the lemon juice and beat just until blended.
- Pour the lemon mixture over the warm crust.
- Bake until the filling is just set in the center, is golden brown on top and doesn't jiggle when the pan is nudged, 18-20 minutes.
- Let cool completely on a rack.
- Just before serving, stir the remaining 1 teaspoon confectioners sugar with a pinch of ginger in a small bowl.
- Transfer to a sieve and sift over the lemon filling.
- Cut into squares by slicing straight down with a metal spatula, rather than dragging.
Nutrition Facts : Calories 150, Fat 6.8, SaturatedFat 4, Cholesterol 54.9, Sodium 62, Carbohydrate 20.6, Fiber 0.3, Sugar 13.2, Protein 2.2
GINGERED LEMON ALMOND SQUARES
Categories Food Processor Ginger Nut Dessert Bake Lemon Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 squares
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. In a food processor grind fine the almonds with 1/4 cup of the confectioners' sugar and 1 cup of the flour, add the butter, and blend the mixture until it just resembles meal. Pat the mixture into an 8-inch-square baking pan and bake the crust in the middle of the oven for 15 to 20 minutes, or until it is pale golden. Let the crust cool completely in the pan on a rack.
- In the bowl of an electric mixer beat the eggs until they are thick and pale, beat in the granulated sugar and the lemon juice, and beat the mixture for 8 minutes. Sift in the remaining 2 tablespoons flour, the baking powder, the ginger, and a pinch of salt, stir the filling until it is combined well, and pour it over the crust. Bake the confection in the middle of the oven for 20 to 25 minutes, or until the filling is set and pale golden. Transfer the dessert in the pan to the rack, sift the additional confectioners' sugar over the top, and let the dessert cool completely. Cut the dessert into 2-inch squares.
LIME & GINGER BARS
This tangy teatime bake can be served as an alternative to cheesecake for dessert, served with a dollop of cream
Provided by Jane Hornby
Categories Afternoon tea
Time 50m
Yield Makes 12-14 bars
Number Of Ingredients 6
Steps:
- Line a 18 x 23 cm roasting tin with foil, then lightly grease. Heat oven to 180C/160C fan/gas 4 and put a baking sheet in to heat up. Crush the biscuits until very fine.
- Mix the crumbs and butter together well, then press into the bottom of the tin, squashing down firmly. Slide tin onto the baking sheet and bake for 20 mins until very dark golden all over.
- Meanwhile, make the filling. Stir the flour and sugar together, make a well in the middle, then work in the eggs and yolk until smooth. Mix in the lime zest and juice. Pour the filling onto the hot base, return to the oven and turn the heat down to 160C/140C fan/gas 3. Bake for 20 mins or until set in the middle. Cool on a wire rack, then cut into bars.
Nutrition Facts : Calories 200 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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