Ginger Slice with Lemon
Thinly slice fresh ginger root. Squeeze lemon juice on top & sprinkle with a pinch of salt.
And a bunch of ginger recipes i want to try:
Rainbow Spring Roll with Carrot Ginger Sauce
Scallion Meatballs with Soy Ginger Glaze
Garlic Ginger Orance Scallop Wontons
Orange Ginger baked beet chips
Lemon Ginger Cake, keto’d up!
Cucumber Salad with Soy, Ginger and Garlic
Lemon Ginger Slices (Dessert, keto this up!)
Preheat the oven to 350 degrees, and grease an 8Ă—8 inch or equivalent [mine is 10Ă—6] baking dish or pan.
Use a food processor to combine:
1 cup all purpose flour
1/4 cup finely chopped pecans
1/3 cup light brown sugar
pinch of kosher salt
1 stick [4 ounces] slightly soft butterPulse together until the mixture is uniform and resembles coarse crumbs. Press mixture evenly in the bottom of the greased dish and bake for about 20 minutes.In the meantime, whisk together:
2 beaten eggs
1 cup granulated sugar
1/4 cup chopped candied ginger
3 tablespoons all purpose flour
the zest and juice from 1 large lemonTake the baking dish out of the oven and carefully pour the egg and lemon mixture over the top. The ginger will try to all come out at once, so you need to keep it stirred in and make sure it gets evenly distibuted.Return the dish to the oven and bake another 30 to 35 minutes, turning halfway through the time. The top should be nicely browned. Cool on a rack. Don’t try to eat them when they are right out of the oven, because that filling is like molten lava. When they have cooled, sprinkle the top generously with powdered confectionary sugar.Cut into serving sizes as you like. I prefer narrow slices, because these are very rich. Keep leftovers sealed up, and if not gone in two days, I would refrigerate them.I would refrigerate them if they lasted two days.
