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Gingersnap Lemon Bars

Dzung Duong

When life gives you lemons, make these delicious holiday lemon bars.



  • 3 cups gingersnap cookies
  • 1/2 stick butter, melted
  • 1 teaspoon kosher salt
  • 1 1/2 cups white sugar
  • 1/2 cup all-purpose flour
  • 4 eggs
  • 3 lemons, juiced plus zest from 1 lemon
  • Powdered sugar

Let's get Cooking...

  1. Preheat oven to 350°F.
  2. In a food processor, add gingersnap cookies and pulse until crumbly. Add melted butter and salt. Pulse until combined.
  3. Line gingersnap crust on the bottom of a glass baking pan; bake for 15 minutes. Remove from oven and let cool.
  4. In a bowl, whisk together sugar and flour. Whisk in the eggs, lemon juice and zest. Pour mixture over cooled gingersnap crust and bake for 25 minutes in already preheated oven.
  5. Remove and let cool completely; the bars will firm up as they cool. Dust with powdered sugar and serve.