Lemon Ginger Crème Brûlée Bars

Name: Lemon Ginger Crème Brûlée Bars
Prep time: 30 min
Cook time: 50 min
Yield: 16

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Desserts

Elegant dessert bars featuring a buttery shortbread base topped with silky lemon-ginger custard and finished with a crispy caramelized sugar crust for the perfect handheld crème brûlée experience.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 30 Cook: 50

Ingredients

200g1⅔ cups plain flour
50g½ cup icing sugar
¼ tsp¼ tsp salt
115g½ cup cold butter, cubed
400ml1⅔ cups heavy cream
3cm piece1 inch piece fresh ginger, sliced
66 large egg yolks
80g⅓ cup caster sugar
2 tbsp2 tbsp fresh lemon zest
60ml¼ cup fresh lemon juice
1 tbsp1 tbsp cornstarch
1 tsp1 tsp vanilla extract
60g⅓ cup raw sugar for topping
2 tbsp2 tbsp crystallized ginger, finely chopped

Instructions

Preheat oven to 180°C (350°F). Line a 20cm (8-inch) square pan with parchment paper.
For the base, combine 200g1⅔ cups plain flour, 50g½ cup icing sugar, and ¼ tsp¼ tsp salt in a food processor. Add 115g½ cup cold butter and pulse until mixture resembles coarse crumbs.
Press mixture firmly into prepared pan. Bake 18-20 minutes until lightly golden. Remove and reduce oven to 160°C (325°F).
Heat 400ml1⅔ cups heavy cream with 3cm piece1 inch piece fresh ginger in a saucepan until just simmering. Remove from heat and steep 15 minutes. Strain out ginger.
In a bowl, whisk 66 large egg yolks and 80g⅓ cup caster sugar until pale. Add 2 tbsp2 tbsp fresh lemon zest, 60ml¼ cup fresh lemon juice, 1 tbsp1 tbsp cornstarch, and 1 tsp1 tsp vanilla extract.
Gradually whisk warm cream into egg mixture until smooth.
Pour custard over baked base and bake 25-30 minutes until just set but still slightly jiggly in center.
Cool completely, then refrigerate at least 4 hours or overnight.
Before serving, sprinkle evenly with 60g⅓ cup raw sugar for topping. Use a kitchen torch to caramelize sugar until golden and crispy.
Garnish with 2 tbsp2 tbsp crystallized ginger and cut into squares. Serve immediately while sugar is crispy.

Ingredients

id: plain_flour metric: 200g imperial: 1⅔ cups name: plain flour
id: icing_sugar_base metric: 50g imperial: ½ cup name: icing sugar
id: salt metric: ¼ tsp imperial: ¼ tsp name: salt
id: cold_butter metric: 115g imperial: ½ cup name: cold butter, cubed
id: heavy_cream metric: 400ml imperial: 1⅔ cups name: heavy cream
id: fresh_ginger metric: 3cm piece imperial: 1 inch piece name: fresh ginger, sliced
id: egg_yolks metric: 6 imperial: 6 name: large egg yolks
id: caster_sugar_custard metric: 80g imperial: ⅓ cup name: caster sugar
id: lemon_zest metric: 2 tbsp imperial: 2 tbsp name: fresh lemon zest
id: lemon_juice metric: 60ml imperial: ¼ cup name: fresh lemon juice
id: cornstarch metric: 1 tbsp imperial: 1 tbsp name: cornstarch
id: vanilla_extract metric: 1 tsp imperial: 1 tsp name: vanilla extract
id: raw_sugar metric: 60g imperial: ⅓ cup name: raw sugar for topping
id: crystallized_ginger metric: 2 tbsp imperial: 2 tbsp name: crystallized ginger, finely chopped

Instructions

Preheat oven to 180°C (350°F). Line a 20cm (8-inch) square pan with parchment paper.
For the base, combine {plain_flour}, {icing_sugar_base}, and {salt} in a food processor. Add {cold_butter} and pulse until mixture resembles coarse crumbs.
Press mixture firmly into prepared pan. Bake 18-20 minutes until lightly golden. Remove and reduce oven to 160°C (325°F).
Heat {heavy_cream} with {fresh_ginger} in a saucepan until just simmering. Remove from heat and steep 15 minutes. Strain out ginger.
In a bowl, whisk {egg_yolks} and {caster_sugar_custard} until pale. Add {lemon_zest}, {lemon_juice}, {cornstarch}, and {vanilla_extract}.
Gradually whisk warm cream into egg mixture until smooth.
Pour custard over baked base and bake 25-30 minutes until just set but still slightly jiggly in center.
Cool completely, then refrigerate at least 4 hours or overnight.
Before serving, sprinkle evenly with {raw_sugar}. Use a kitchen torch to caramelize sugar until golden and crispy.
Garnish with {crystallized_ginger} and cut into squares. Serve immediately while sugar is crispy.

Tips

Ginger Infusion: For stronger ginger flavor, grate ginger instead of slicing, or add 1 teaspoon ground ginger to custard.

Custard Texture: Don't overbake - custard should still jiggle slightly when shaken. It will firm up as it cools.

Sugar Topping: Use raw or turbinado sugar for the best caramelization. Work quickly as sugar melts fast.

Torch Alternative: If no torch is available, use oven broiler, watching carefully to prevent burning.

Make-Ahead: Bars can be made up to 2 days ahead. Add sugar topping just before serving for crispness.

Cutting Tips: Use a sharp knife wiped clean between cuts for neat squares. Chill knife in cold water for cleaner cuts.