Gingersnap Crusted Lemon Bars

Gingersnap Crusted Lemon Bars - A Deliciously Tangy Dessert
Gingersnap Crusted Lemon Bars are a perfect combination of sweet and tangy flavors that will tantalize your taste buds. This dessert is a must-try for anyone who loves the zesty taste of lemon and the spicy kick of ginger. The recipe is easy to follow and requires only a few ingredients.
Ingredients (serves 8):

For the crust:

- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar

For the filling:

- 4 large eggs
- 1 1/4 cups granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- Powdered sugar, for dusting

Instructions:

1. Preheat the oven to 350°F. Grease an 8-inch square baking dish with cooking spray.
2. In a medium bowl, mix together the gingersnap cookie crumbs, melted butter, and granulated sugar until well combined. Press the mixture into the bottom of the prepared baking dish.
3. In a large bowl, whisk together the eggs and granulated sugar until light and fluffy. Add the lemon juice and zest, and whisk until well combined.
4. In a separate bowl, whisk together the flour and baking powder. Add the flour mixture to the egg mixture and whisk until smooth.
5. Pour the filling over the gingersnap crust and bake for 25-30 minutes, or until the filling is set and the edges are lightly golden.
6. Let the bars cool completely in the pan, then dust with powdered sugar before serving.
Appearance and Taste:
Gingersnap Crusted Lemon Bars are a beautiful golden color with a dusting of powdered sugar on top. The crust is crunchy and spicy, while the filling is tangy and sweet. The lemon flavor is prominent, but not overpowering, making these bars a perfect dessert for any occasion.
Type of Dish: Dessert
Main Ingredients: Gingersnap cookies, lemon juice, eggs

Cooking Tips:

- Make sure to use fresh lemon juice and zest for the best flavor.
- If you don't have gingersnap cookies, you can use graham crackers or vanilla wafers instead.
- Let the bars cool completely before cutting into them to ensure they hold their shape.