These lemon bars are to die for, no kidding. I was a bit reluctant about the spices in the crust, including ground cinnamon and ginger. I love a lemon bar with a traditional shortbread like crust. But hey, it's Christmas time, jazz it up a bit. My dough did seem a little wet, but it baked up just fine. I was more reluctant about the freshly grated ginger in the topping, but Shauna has always suggested following a recipe as it is written the first time around and then make adjustments. After a little encouragement, I included the ginger, I am glad I did. It adds a zing that simply empowers the pucker of the lemon and pops in your mouth. Oh goodness me they are darn darn good, company worthy for sure. The dough still seemed a bit wet in the end and maybe even a little under cooked. If I made these again I would back off on the water in the dough. Shauna gives a range of water to add 1-2 tablespoons and I started out adding all of the water, instead of adding small amounts at at time until I got the desired consistency. Oh well, just means I need to make them again. I would also probably bake the dough a little longer.
You can find the recipe at http://glutenfreegirl.blogspot.com/