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Ingredients

Reilly grating the lemon

• 1 1/2 sticks (3/4 cup) unsalted butter, softened
• 1/3 cup plus 3 tablespoons confectioner's sugar
• 1 teaspoon freshly grated lemon zest
• 1/2 cup minced crystallized ginger
• 3/4 teaspoon ground ginger
• 1 1/2 cups plus 3 Tbsp all-purpose flour
• 3 large eggs
• 1 1/3 cups granulated sugar
• 6 Tbsp fresh lemon juice
• 1/2 teaspoon double acting baking powder
• 1/4 teaspoon salt

Method

Alden and Reilly1 Pre-bake the crust. Preheat the oven to 350°F. In a bowl with an electric mixer, cream the butter, add 1/3 cup confectioner's sugar, sifted, and beat the mixture until it is light and fluffy. Beat in 1/2 teaspoon of the lemon zest, the crystallized ginger, the ground ginger, and a pinch of salt. Add 1 1/2 cups of flour in batches, a 1/4 cup at a time, beating after each addition. Beat the mixture until it is well combined.

2 Spread the batter evenly in a 13x9-inch baking dish. Bake in the middle of the oven at 350°F for 12 to 15 minutes, or until browned lightly around the edges.

3 While the crust is baking, in a bowl whisk together the eggs, the granulated sugar, the lemon juice, the remaining 1/2 teaspoon of lemon rind, 3 Tbsp of flour, and the baking powder. Whisk until well blended.

4 Pour the lemon mixture over the pre-baked crust. Bake at 350°F for 15 to 20 minutes or until the top is golden. If you want, sift the remaining 3 Tbsp of powdered sugar over the top. Let the mixture cool in the pan on a rack. Cut it into 36 bars.

Makes 36 cookies.