• 1/4 tsp. Organic Pink Fijian Ginger Powder
• 2 sticks unsalted butter
• 1/2 cup granulated sugar
• 2 cups all purpose flour
• 1/4 tsp. salt
• 1 3/4 cup powdered sugar
  
  (for filling)
• 2 tsp. Organic Pink Fijian Ginger Powder
• 6 large eggs (room temperature)
• 3 cups granulated sugar
• 1 1/2 cup fresh Meyer
• Lemon Juice
• 4 lemons (zest only)

DIRECTIONS

(for crust)
1. Preheat the oven to 350° F.
2. Combine sugar, Ginger, salt, and butter in a mixing bowl and cream until smooth.
3. Add the flour and spread evenly into a buttered 9 in. baking pan. Bake 25 minutes. Set aside.
   
   

(for filling)
1. Combine the eggs, sugar, and Ginger in a bowl. Beat until light and fluffy.
2. Add the lemon juice and zest.
3. Place the mixture into the par-baked crust.
4. Bake for 30 minutes.
5. Remove and cool. Dust with the powdered sugar.
6. Cut into squares.