Lemon, Ginger + Thyme Bars
- jillianbarreca
- May 5
- 2 min read
Crust:
1½ tsp fresh thyme (from about 10-12 sprigs)
Zest of 1 lemon
60g granulated sugar
150g all-purpose flour
½ tsp kosher salt
70g unsalted butter, melted
40ml olive oil
1 tsp Fiori Di Sicilia (optional but adds a nice citrusy floral flavour)
Filling:
215g granulated sugar
35g all-purpose flour
35g cornstarch
1 tsp cream of tartar (optional but adds a little extra zing)
½ teaspoon kosher salt
7 large eggs
250 ml freshly squeezed lemon juice (from about 6 lemons)
50ml fresh ginger juice, divided
30g unsalted butter, cubed
Directions:
Preheat oven to 325°F. Line an 8x8 inch baking dish with parchment paper, leaving a few inches of overhang on each side. Secure parchment with clips.
Chop thyme up finely. Add to a large bowl along with lemon zest and sugar. Use finger tips to smush everything together until fragrant.
Whisk in flour and salt. Add butter, oil and Fiori Di Sicilia. Use rubber spatula to fold everything together.
Press crust evenly into lined pan. Bake for 30 minutes, rotating the pan halfway through, until golden around the edges.
Remove pan from the oven and remove clips. Reduce heat to 275°F.
While the crust bakes, you can get started on the filling. Wipe out the bowl you used for the crust. Whisk together sugar, flour, cornstarch, cream of tartar and salt. Crack in the eggs and whisk until no streaks of yolk remain. Whisk in lemon and 25ml ginger juice.
Transfer curd to a saucepan. Cook over medium-low for about 8-10 minutes until mixture thickens. You won’t need to stir much at first but towards the end, stir constantly. Curd should reach 160°F.
Remove saucepan from the heat. Stir in remaining 25ml ginger juice and butter. Strain mixture to remove any lumps or bits of egg white.
Pour mixture over warm crust and smooth out with an offset spatula. Tap pan on counter to remove any bubbles.
Bake for 15-20 minutes. The filling should still jiggle a bit in the center.
Let pan cool for 2 hours and then freeze for 1 hour before slicing. Wipe your knife between each cut to keep things nice and neat. Store in the fridge and eat within a week.
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