Meyer Lemons Lime Bars

These are a nice summer treat.  In all honesty, this was a happy accident.  I made the Meyer lemon cookies, and many of you asked for lemon bars. So I began by juicing my last Meyer lemon and came up 1 teaspoon short.  My solution was to juice a lime and add that to the lemon juice.  I also used the zest, and it turned out great.  Now here is my other big change: I used a ginger snap crust.  Yes, ginger and lemon work great together.  I hope you like it.
Crust:
20 ginger snap cookies, crushed fine
1/2 cup flour
4 oz butter
1 pinch salt
Filling:
2 eggs plus 1 egg yolk
1 cup sugar
1/3 cup Meyer lemon juice (I had one Meyer lemon and had to add 1 tablespoon of lime juice and used the zest too)
2 tablespoons flour
1/2 teaspoon vanilla
2 teaspoons lemon zest
2 tablespoons powder sugar for topping
Preheat oven to 350
Crush ginger snaps into tiny crumbs
In a bowl, add ginger snaps, flour and salt
Cut butter in to 16 pieces
With hands, mix butter with flour mixture; mix until it becomes almost like wet sand
Press into an 8 x 8  pan
In another bowl, mix sugar and eggs and beat for 4 minutes
Add vanilla and beat for 10 seconds
Add juice and zest and beat for 2 minutes
Sift flour into batter and mix for 2 minutes
Pour into prepared crust
Bake for 16- 20 minutes
Let cool for 30 minutes
Sift powdered sugar on top
Refrigerate for 1 hour
Serve
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2 Comments Add yours

  1. Nourish says:

    We love lemon bars. Never thought to use ginger snaps for the crust, but that sounds so good! Will definitely be trying that the next time we make them. Thanks for sharing.

    Like

    1. The idea came from Asian cooking lemon and ginger are used often. So why not. Try gingersnaps with pork

      Liked by 1 person

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