Ingredients:
1 cup all-purpose flour, plus
2 tablespoons all-purpose flour, divided
1 3/4 cups confectioners’ sugar, plus
1 teaspoon confectioners’ sugar, divided
1 tablespoon lightly packed finely grated lemons, zest of
1/2 teaspoon ground ginger, plus
1/8 teaspoon ground ginger ( if you want it in the topping)
1/4 teaspoon table salt, divided,to taste
1/2 cup chilled unsalted butter, cut into small pieces
1/2 teaspoon baking powder
3 large eggs, at room temperature
6 tablespoons fresh lemon juice
Directions:
Heat oven to 350 degrees F.
Butter an 8-inch square baking pan.
In a medium bowl, whisk 1 cup of the flour with 1/4 cup of the sugar, the lemon zest, 1/2 teaspoon of ginger and (pinch of) salt.
Cut in the butter with a pastry blender or two knives until the mixture resembles small peas.
Knead the dough in the bowl just until it begins to come together.
Transfer the dough to the baking pan and press it evenly over the bottom.
(Flour your hands first to make it easier).
Bake until very light golden brown, about 20 minutes.
Let cool on a rack while you make the filling.
In a small bowl, whisk 1 1/2 cups confectioners sugar, the remaining 2 tablespoons flour, the baking powder and a pinch of salt.
In a medium bowl, beat the eggs with an electric mixer on high speed until tripled in volume, pale yellow and very light and fluffy, 3-5 minutes (the eggs should hold soft peaks very briefly).
Reduce the mixer speed to low, add the sugar and flour mixture and beat just until blended, scraping the bowl as needed.
Add the lemon juice and beat just until blended.
Pour the lemon mixture over the warm crust.
Bake until the filling is just set in the center, is golden brown on top and doesn’t jiggle when the pan is nudged, 18-20 minutes.
Let cool completely on a rack.
Just before serving, stir the remaining 1 teaspoon confectioners sugar with a pinch of ginger in a small bowl.
Transfer to a sieve and sift over the lemon filling.
Cut into squares by slicing straight down with a metal spatula, rather than dragging.
Servings: 16
Time preparation: 30 min.
Time total: 65 min.