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The first time I tasted the combination of gingerbread and lemon was when I made very time-consuming (but worth it!) homemade gingerbread ice cream sandwiches with a lemon sorbet/ice cream. They were delectable, but painstaking. This is an easier alternative made from a gingerbread mix and baked in a 13 X 9 glass baking dish, and it lends itself well to the colder months when I'm not quite craving frozen treats. During the holidays, the lemon glaze is a nice change from the heavy, overly sweet white icing I usually find on gingerbread cookies. Lemon juice from a bottle saves all that messy squeezing time and the glaze is so simple to make that there's no reason to buy pre-made lemon-flavored icing instead.

Step 1: Prepare

In addition to the minimal ingredients below, you will need a 13 X 9 baking dish (preferably glass), whisk, fork, small bowl, teaspoon, rubber spatula, knife, and measuring cup.

Ingredients:

1 14.5 oz gingerbread (cake and cookie) mix
1 1/4 cup + 2 tsp warm water
1 egg
1 cup confectioner's (powdered) sugar
4 tsp lemon juice
Non-stick cooking spray (optional)

Step 2: Get Stirrin'!

Preheat the oven to 350 degrees F and spray your baking dish with cooking spray if you are using a metal one. It isn't necessary for a glass dish, unless you have encountered sticking previously in your oven.

In the baking dish (yes, the baking dish!), stir together the gingerbread mix, 1 1/4 cup warm water, and 1 egg with a fork, until blended. Scrape the sides when necessary.

Step 3: Bake!

The recipe on the back of the box for gingerbread calls for a longer baking time because they use a 9 X 9 pan. Because you are using a larger one, the cooking time is almost cut in half. I always thought gingerbread cake was too high, so much so that I end up having to use a fork. This way, they are more of a brownie size and easier to eat with your hands.

Place in the oven and bake for about 20 minutes, until a knife comes out clean.

Step 4: Cool and Make Glaze

Cooling time means down time. Let cool on top of the stove for about 20-30 minutes.

In a small bowl, whisk together 1 cup confectioner's sugar, 4 tsp lemon juice, and 2 tsp warm water. This is much more of a glaze than an icing, as it is thin.

Step 5: Glazing the Gingerbread

Pour the glaze onto the gingerbread, scraping the sides of the bowl with a rubber spatula. Spread the glaze all over. Initially, it will look really liquidy, but once you spread it evenly, it will dry slightly. Let sit for 2 minutes before cutting.

Step 6: Cut Into Bars

Cut into even-sized bars! The cake is very moist and the glaze has just enough tang to it to make for a really good gingerbread and lemon combo. You can even heat it up in the microwave for 10-15 seconds before serving, as gingerbread is so delicious served warm. Enjoy!
These look so wonderful!
Yum! This is unique and probably impresses people who think you have to be an expert to make something like this. Any ideas on how to make this a chocolate gingerbread?
I would add 2 tbsp cocoa powder when you're mixing the ingredients in the glass pan.
very yummy. what about trying the reverse? a lemon poppy seed cake with ginger frosting. might be cool to serve them side by side.
Could you just use 2tbsp of lemon juice, instead of 2tsp of it being water?
You can try! I've tasted the icing pre-water and it's very lemony, so that's why I added the water. It depends on your taste preferences I guess.

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