Publix Aprons

Lemon-Ginger Crunch Bars

Lemon-Ginger Crunch Bars
Total Time:
1 hour, 15 minutes
Active Time:
15 minutes


Nonstick aluminum foil
3 lemons, for zest/juice
8 oz gingersnap cookies
6 tablespoons unsalted butter, melted
1 1/4 cups heavy whipping cream
1/2 cup sweetened condensed milk


  1. Line 9-inch square baking dish with foil. Zest lemons (1 teaspoon); squeeze for juice (1/3 cup). Place cookies in food processor bowl; process until fine crumbs (about 2 cups).
  2. Melt butter. Combine cookies and butter (reserve 1 tablespoon mixture). Press cookie mixture firmly into bottom of baking dish and chill crust until ready for use.
  3. Place cream in medium bowl and beat with electric mixer until stiff peaks form. Gently stir (fold) in lemon zest, juice, and condensed milk until combined.
  4. Spread cream mixture evenly on top of crust; sprinkle with reserved cookie crumbs. Chill 1 hour (or until set). Cut into squares and serve. (Makes 9 servings.)

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Nutritional Information

CALORIES (per 1/9 recipe) 360kcal; FAT 25.00g; SAT FAT 14.00g; TRANS FAT 1.00g; CHOL 65mg; SODIUM 115mg; CARB 30g; FIBER 0.00g; SUGARS 18g; PROTEIN 3g; CALC 6%; VIT A 0%; VIT C 0%; IRON 6%

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