Gluten & dairy free meyer lemon bars with gingersnap crust
Alcoholic beverages
Each year I wait for Meyer Lemons to show up in the produce section so I can make lemon curd. Last year I had an idea to combine two of my favorite things, lemon and ginger. Instead of a shortbread crust I used crushed gluten free gingersnaps. It made such a difference. I did some researching and cataloguing of the different ratios of egg, lemon juice, sugar, butter, flour, etc. I found that butter clouded the curd and using less sugar made the Meyer Lemon flavor shine. I also refuse to add any additional powdered sugar on top because again, it just takes away from that wonderful lemon flavor that only makes a short appearance each winter.
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