Ginger Lemon Almond Squares

This recipe is taken from a recipe in Gourmet Magazine, August 1993. It has been modified very slightly, but is essentially their recipe. It was used for a booksigning with Karen Page and Andrew Dornenburg at The Spice House in Old Town, November 2008.

Featured Ingredients

Grated ginger root has a sharply sweet, warm flavor that’s called for in both sweet and savory recipes around the world. We grind our... Size Options
$5.99 Glass jar, 1/2 cup (wt. 1.8 oz)
Among the baking extracts, almond extract is second only to vanilla in popularity. This almond flavoring is strong, intensely sweet... Size Options
$11.99 Bottle, 4.5 fluid oz

Ginger Lemon Almond Squares Recipe

Ingredients
  • 1/4 cup unskinned almonds, lightly toasted and cooled completely
  • 1/4 cup confectioners' sugar, plus additional for sifting over finished dessert
  • 1 teaspoon almond extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 stick (1/2 cup) unsalted butter, chilled and cut into pieces
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon double-acting baking powder
  • 1 teaspoon ground ginger
  • {{ buttonText }}
Preparation Instructions

Preheat oven to 350.

Finely grind the almonds in a food processor with 1/4 cup of the confectioners' sugar and 1 cup of the flour. Add the butter and almond extract and blend until mixture resembles meal.

If not using a food processor, grind almonds in a mortar and pestle or coffee mill (well-cleaned to remove coffee flavor), stir in flour and confectioners' sugar, then cut in butter using a pastry knife or 2 table knives.

Pat the mixture into an 8 inch square baking pan and bake in the middle of the oven for 15-20 minutes, until it is pale golden. Let cool completely.

Beat the eggs until they are thick and pale. Beat in the granulated sugar and lemon juice and continue beating for 8 minutes. Sift in the remaining flour, baking powder, ginger, salt and stir until well-combined. Pour the filling over the cooled crust and bake 20-25 minutes, until the filling is set. Sift confectioners' sugar over it while hot and let cool before slicing.

Helpful Hints

When pressing the crust into the pan, try to give the edges a little height so the filling will be less likely to leak over them.

Pinterest

Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours

2 Comments

Wendy W

I WANT to make this recipe but there's a problem. Almond extract is in the list of ingredients.. But nowhere in the instructions are you told when to add it. Does it go into the base mixture or the top mixture???
Ignore my rating and whether I would make it again because the site won't take my question/comment without these fields being completed.

Rating:
Sharon N

To Wendy W. The almonds are added to the food processor ingredients. See first paragraph.

Rating: