Bright, tangy lemon bars meet a warm, spicy gingersnap crust in this easy recipe. The lemon curd is fresh and zesty, while the gingersnap base adds a soft, fragrant contrast. A light dusting of powdered sugar finishes each bar. These gingersnap lemon bars are a great way to combine summer citrus with cozy autumn spices.
The spiciness of the gingersnaps complements the tart lemon curd beautifully. These bars often taste best the day after baking, when the flavors have had time to meld.
What kind of gingersnap cookies should I use for the crust?
The crust is made much like a graham-cracker crust but with gingersnap crumbs. Store-bought, crispy boxed gingersnaps work perfectly — no need for anything fancy. The crumbs are combined with butter, a bit of flour, and brown sugar to give a crust that’s firm yet still tender.
Do lemon bars need to be refrigerated?
Yes. The lemon curd contains eggs and acts like a custard, so refrigeration is recommended. They are fine at room temperature for several hours or a day, but for longer storage place them in the fridge. Properly stored, they will keep up to a week.
Can I freeze these?
Absolutely. Slice the bars and store them in an airtight container or wrap individual pieces in plastic wrap for convenience. They freeze well for 3–4 months and make a quick treat straight from the freezer.
Enjoy!
Alyssa
Check out these other tasty recipes!
- Ginger Gringles (Molasses Gingersnap Cookies)
- Orange Chocolate Truffle Pie w/ Gingersnap Crust
- Lemon Meringue Pie
- Pumpkin Chocolate Chip Bars
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Lemon Bars w/ Gingersnap Crust
Ingredients
Crust:
- 2 cups gingersnap cookie crumbs 240 g
- ½ cup butter melted
- ¼ cup brown sugar
- 6 tablespoons flour
- ½ teaspoon salt
Lemon Curd:
- 5 large eggs
- 2 ½ cup granulated sugar
- ¾ cup + 2 tablespoons fresh lemon juice (about 3–4 lemons)
- 2 tablespoons lemon zest
- ¾ cup + 1 tablespoon flour
- Powdered sugar for dusting
Instructions
Crust:
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Preheat the oven to 350°F (175°C). Grease a 9×9 pan and set aside.
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Combine gingersnap crumbs, brown sugar, flour, and salt. Stir in melted butter until the mixture is evenly moistened.
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Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Using the back of a spoon or measuring cup helps compact the crust.
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Bake the crust for 10 minutes. Allow it to cool slightly before adding the filling.
Lemon Curd:
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Whisk together the eggs and granulated sugar until smooth. Add the lemon juice and zest and whisk to combine.
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Gradually whisk in the flour until the mixture is smooth and fully incorporated.
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Pour the lemon curd over the cooled crust. Bake for 32–36 minutes, until the filling is set but still slightly jiggly in the center. Let cool completely, dust with powdered sugar, slice, and serve.
Nutrition
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