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by Zee Shan 26 Feb 2021 0 Comments
  • 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)


    (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.
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