These Glazed Lemon Ginger Bars are zippy and fresh, perfect for any time of year! One large lemon should provide enough juice and zest for the glaze. Helpful hint: these taste even better after sitting in the fridge for a day!
Course: Dessert, Snack
Keyword: bars, gingerbread, lemon
Author: Beth Cato
10Tablespoonsunsalted butter softened
3/4cupbrown sugar packed
1Tablespoonunsalted butter melted
1cupconfectioners' sugar plus more as needed
1/2teaspoonlemon zest finely grated
Preheat oven at 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray or butter.
In a large bowl, cream together butter and brown sugar until light and fluffy. Add molasses and egg.
In a separate bowl, mix together the dry ingredients: flour, ginger, baking soda, baking powder, cinnamon, and salt.
Gradually mix dry ingredients into the wet, until just combined. Fold in the dried cranberries.
Pour batter into prepared pan and even out. Bake for 20 to 25 minutes, until middle passes toothpick test. Cool completely.
To make the glaze, in a small bowl melt the butter. Add the confectioners' sugar, lemon juice, and vanilla extract. Stir to create a thick, spreadable consistency, adding more sugar if needed to thicken or more lemon juice or water to thin. Spread atop bars. Sprinkle zest over the top. Let glaze set before cutting.
Store bars sliced, with waxed paper between layers, in sealed container in fridge. Note that these bars taste even better after chilling for a day! They keep well for several days, too.