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1
Heat oven to 350F.
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2
Grease 13x9-inch baking pan; set aside.
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3
Combine 2/3 cup sugar and 1/2 cup butter in bowl; beat at medium speed, scraping bowl often, until well mixed.
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4
Add egg, molasses and 1/2 teaspoon vanilla.
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5
Continue beating, scraping bowl often, until creamy.
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6
Add flour, cinnamon, ginger, baking soda, cloves and salt; beat at low speed, scraping bowl often, until well mixed.
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7
Press dough into prepared pan.
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8
Bake 12-16 minutes or until golden brown.
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9
Cool completely.
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10
Cut crosswise into 3 equal sections.
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11
Combine 1 cup butter, 1 cup sugar, lemon juice and lemon zest in 2-quart saucepan.
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12
Cook over medium heat, stirring occasionally, 2-4 minutes or until mixture just comes to a boil and butter is melted.
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13
Beat 4 eggs with whisk in bowl.
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14
Stir small amount of hot lemon mixture into eggs.
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15
Whisk egg mixture into remaining hot lemon mixture.
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16
Reduce heat to medium-low.
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17
Cook, stirring constantly, 4-6 minutes or until mixture reaches 160F and is thick enough to coat back of metal spoon.
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18
Remove from heat; stir in 1 teaspoon vanilla.
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19
Refrigerate 2 hours or until completely cooled.
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20
Beat whipping cream in bowl at high speed, scraping bowl often, until stiff peaks form.
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21
Gently stir into cooled lemon mixture.
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22
Line 9x5-inch loaf pan with plastic food wrap, extending wrap over edges of pan.
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23
Spoon 1 1/3 cups lemon mixture into bottom.
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24
Place 1 bar layer over lemon mixture.
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25
Repeat layering, ending with lemon mixture.
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26
Cover; refrigerate at least 5 hours or overnight.
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27
Remove cover; place serving platter over loaf pan.
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28
Flip pan over to release dessert.
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29
Remove pan and plastic wrap.
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30
Decorate with whipped cream, if desired.
