Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Hands-On Time
20 Mins
Total Time
1 Hour 50 Mins
Yield
Makes 4 dozen

How to Make It

Step 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.

Step 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.

Step 3

Note: We tested with Dickinson's Lemon Curd.

Ratings & Reviews

gatorgrad1981's Review

gatorgrad1981
August 01, 2014
I love these bars! I am not a fan of super-sweet desserts, and these bars have some heat to counteract the sweet. You must use crystallized ginger, found with Asian foods.

1CouplesKitchen's Review

1CouplesKitchen
November 08, 2012
These were really good in an unusual way. I'm used to really sweet bars and these have a unique taste. I couldn't find crystallized ginger so I took candied ginger and tossed the pieces in sugar. Everyone really enjoyed them. Full review & photos here: http://onecoupleskitchen.blogspot.com/2012/10/ginger-lemon-bars-with-almond-streusel.html