With summer only a hop, skip and jump away, it's out with the comforting cakes and in with some zesty light but vibrant summer baking! These lemon and ginger bar are the perfect way to start the summer season. They are so simple to make , kids would be only too happy to help and they are absolutely awesome for picnics and lunchbox treats.
I find that they keep great for a couple of days in an airtight container.
- 90g of butter
- 250g of ginger nut biscuits.
- 200g of caster sugar
- 2 large free range eggs and 1 extra egg yolk, beaten
- 100ml of lemon juice
- Zest of 1 lemon
- 25g of plain flour.
- Line a swiss roll tin, 18cm x 23cm, with grease proof paper and preheat the oven to 180 degrees.
- Crush the biscuit in a zip-lock bag with a rolling pin (kids love this), and add to a bowl.
- Melt the butter.
- Pour the melted butter into the crushed biscuits and mix well so that the biscuits are well coated.
- Press the buttery biscuits into the base of the baking tin and press down really well with a spoon.
- Bake in the oven for 15-20 minutes, until golden.
- In a clean bowl, add the remaining ingredients and stir well to combine thoroughly.
- Pour the mixture oven the golden base and return to the oven for a further 20 minutes, until completely set.
- Allow to cool on a wire rack in the tin. Once cooled cut into bars.