Gingered Lemon Slices

With a gingery shortbread like base baked with a zesty lemon topping, these are very more-ish and give your tastebuds a zing!

Makes 36 slices

Ingredients:

6 oz unsalted butter, softened

2 1/2 oz plus 3 tablespoons confectioner's sugar
1 teaspoon freshly grated lemon zest
4 oz minced crystalized ginger
3/4 teaspoon ground ginger
12 oz plus 3 tbsp plain flour
3 large eggs
10 1/2 oz granulated sugar
6 tbsp fresh lemon juice
1/2 teaspoon baking powder (once added don't leave standing around but get in the oven as quickly as you can) 
1/4 teaspoon salt


Method
  Pre-bake the crust.  Preheat the oven to 170 C.  In a bowl with an electric mixer, cream the butter, add 2 1/2 oz 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 12 oz of flour in batches, 1/4 at a time, beating after each addition.  Beat the mixture until it's well combined.
  Spread the batter evenly in a 13x9-inch baking dish.  Bake in the middle of the oven for 12-15 minutes, or until browned lightly around the edges.
  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.
  Pour the lemony mixture over the pre-baked crust and bake for 15 to 20 minutes or until the top is golden and set.  Let cool in the dish before cutting into 36 bars.