Ingredients for Lemon Squares With Candied Ginger
- 1 3/4 cups all-purpose flour
- White Sugar
- 1/2 cup (1 stick) cold unsalted butter
- 3 large eggs
- 1 teaspoon baking powder
- Zest of 2 large lemons
- Juice of 2 large lemons
- Desiccated Coconut
- Candied Ginger
- Powdered sugar, for dusting (optional)
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How to Make Lemon Squares With Candied Ginger
- Preheat oven to 350°F (175°C).
- **Crust:**
- In a medium bowl or food processor, combine 1 1/2 cups all-purpose flour and 1/2 cup granulated sugar.
- Cut in 1/2 cup (1 stick) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Press the mixture firmly into the bottom of an 8x8 inch baking pan lined with parchment paper, leaving an overhang on the sides for easy removal.
- Bake for 15 minutes, or until lightly golden.
- Remove from oven and let cool slightly.
- **Topping:**
- In a large bowl, whisk together 3 large eggs and 1 cup granulated sugar until light and fluffy.
- In a separate bowl, whisk together 1/4 cup all-purpose flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the egg mixture, whisking until just combined.
- Stir in the zest and juice of 2 large lemons, 1/2 cup shredded coconut, and 1/4 cup finely chopped candied ginger.
- Pour the topping evenly over the cooled crust.
- Bake for 20-25 minutes, or until the topping is set and lightly golden.
- Let cool completely in the pan before lifting out using the parchment paper overhang.
- Cut into 25 squares.
- Dust with powdered sugar, if desired.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
45g
Fat
16g
Carbs
5g
