ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lemon-Almond Bars

Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Hands-on time 30 mins
Total time 2 hrs, 35 mins
Yield Makes 32 bars
For quick cleanup and easy serving, line the bottom and sides of the pan with foil before adding the dough.

Ingredients

  • 2 3/4 cups granulated sugar, divided
  • 3/4 cup butter, softened
  • 2 tablespoons plus 1 tsp. lemon zest, divided
  • 3 1/4 cups all-purpose flour, divided
  • 1/2 teaspoon table salt, divided
  • Vegetable cooking spray
  • 6 large eggs
  • 1/4 cup chopped crystallized ginger
  • 1 teaspoon baking powder
  • 2/3 cup fresh lemon juice
  • 1/4 cup butter, melted
  • 1/2 cup sliced almonds
  • Garnish: powdered sugar

How to Make It

  1. Preheat oven to 350°. Beat 1/4 cup granulated sugar, butter, and 1 tsp. zest at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy. Stir together 2 cups flour and 1/4 tsp. salt. Gradually add to butter mixture, beating until just blended. Coat a 13- x 9-inch pan with cooking spray. Press dough into bottom of prepared pan. Chill 15 minutes.

  2. Bake at 350° for 15 to 20 minutes or until lightly browned. Remove from oven; reduce oven temperature to 325°.

  3. Whisk together eggs and 2 cups sugar. Process ginger and 1/2 cup flour in a food processor 1 minute or until ginger is finely chopped. Stir in baking powder. Whisk ginger mixture into egg mixture. Whisk in lemon juice and remaining 2 Tbsp. lemon zest; pour over crust.

  4. Bake at 325° for 15 to 20 minutes or until filling is just set. Remove from oven.

  5. Stir together remaining 3/4 cup flour, 1/2 cup sugar, and 1/4 tsp. salt in a small bowl. Stir in melted butter until well blended. Stir in almonds. Sprinkle over hot lemon mixture, and bake 20 to 25 more minutes or just until lightly golden. Cool completely in pan on a wire rack (about 1 hour). Cut into squares.