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Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell Photo by: Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

Ginger-Lemon Bars with Almond Streusel

Southern Living APRIL 2011

  • Yield: Makes 4 dozen
  • Hands-on:20 Minutes
  • Total:1 Hour, 50 Minutes

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup cold butter
  • 3/4 cup slivered almonds
  • 1 (10-oz.) jar lemon curd
  • 3 tablespoons finely chopped crystallized ginger
  • Garnish: powdered sugar

Preparation

1. Preheat oven to 350°. Combine first 4 ingredients in a large bowl; cut in butter with a pastry blender until crumbly. Toss in almonds; reserve 1 cup flour mixture. Press remaining flour mixture onto bottom of a lightly greased 13- x 9-inch pan.

2. Bake at 350° for 15 to 20 minutes or until lightly browned. Spread lemon curd over crust, leaving a 1/4-inch border. Sprinkle with ginger and reserved flour mixture. Bake 15 to 20 minutes or until lightly browned. Let cool 1 hour on a wire rack. Garnish, if desired.

Note: We tested with Dickinson's Lemon Curd.

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Ginger-Lemon Bars with Almond Streusel recipe

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