-
1
Position a rack in the middle of the oven and heat the oven to 350F Butter an 8-inch square baking pan.
-
2
In a medium bowl, whisk 1 cup (4-1/2 oz.)
-
3
of the flour with 1/4 cup of the confectioners sugar, the lemon zest, 1/2 teaspoons of the ginger, and a pinch of salt.
-
4
Cut in the butter with a pastry blender or two table knives until the mixture resembles small peas.
-
5
Knead the dough in the bowl just until it begins to come together.
-
6
Transfer the dough to the baking pan and, with floured hands, press it evenly over the bottom.
-
7
Bake until very light golden brown, about 20 minutes.
-
8
Let cool on a rack while you make the filling.
-
9
In a small bowl, whisk 1-1/2 cups of the confectioners sugar, the remaining 2 Tbs.
-
10
(1/2 ounce) flour, the baking powder, and a pinch of salt.
-
11
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 to 5 minutes (the eggs will hold soft peaks very briefly).
-
12
Reduce the speed to low, add the sugar and flour mixture, and beat just until blended, scraping the bowl as needed.
-
13
Add the lemon juice and beat just until blended.
-
14
Pour the lemon mixture over the warm crust.
-
15
Bake until the filling is just set in the center, is golden brown on top, and doesnt jiggle when the pan is nudged, 18 to 20 minutes.
-
16
Let cool completely in the pan on a rack.
-
17
Just before serving, stir the remaining 1 teaspoons confectioner's sugar with a pinch of ginger in a small bowl.
-
18
Transfer to a small sieve and sift over the lemon filling.
-
19
Using a bench scraper or metal spatula, cut into 2-inch squares, slicing straight down (rather than dragging).
-
20
Store in an airtight container.
