|Can't hardly wait|
|Waiting on you|
|Make it snappy|
Once I finished pouting and returned to the kitchen, I discovered the liquid had become solid once more. Partly because I didn't want to go out to buy more gingersnaps, and partly because I was curious, I went along with it. The result is pretty much indistinguishable from your standard, delicious lemon bar, but with a warm gingery kick in the finish and the extra buttery richness. Or, as I believe our friend Sandy put it, "the best thing I've ever tasted."
Adapted from Smitten Kitchen
If you want to experiment a little more, I think a tablespoon of freshly grated ginger stirred into the filling couldn't hurt, or some finely diced crystallized ginger would make for a more distinctive topping than powdered sugar alone.
For the crust:
2 c gingersnap cookie crumbs
1/2 c sugar
1/2 tsp kosher salt
2 sticks of unsalted butter
For the filling:
6 extra-large eggs, plus 3 yolks
2 1/2 c sugar
2 tbs lemon zest
1 c lemon juice (about 6 lemons)
1 c whole wheat pastry flour
1/2 c powdered sugar, for dusting
Preheat the oven to 350° F and lightly butter a 9x13" baking dish.
Grind the cookies in a food processor, then whisk them together with the sugar and salt. Melt the butter in a saucepan over low heat, then stir into your crumb mixture until fully incorporated. The mixture will be very damp.
|Channeling my inner Paula Deen|
While the crust transmogrifies back into solidity, zest and juice the lemons.
|The fruit of my labors|
|Ready at last|