Ingredients
For the crust:
1 cup all purpose flour
1/2 cup whole wheat flour
1/4 powdered sugar
1 tsp lemon zest
1/2 tsp grated vanilla bean (optional)
pinch of salt
3/4 cup cold unsalted butter, cut into small pieces
For the lemon filling:
6 large eggs
3 cups sugar
zest of 2 lemons
1 cup plus 2 tblsp fresh lemon juice (about 5-7 lemons)
1-2 tblsp fresh grated ginger
1/2 cup all purpose flour
Preheat over to 325F. Whisk flour, sugar, salt, vanilla bean, lemon zest for crust together. Add butter, and with pastry cutter or fork cut in butter until mixture is pea sized. Press mixture into an ungreased 13x9inch baking pan (others work as well, just adjust baking time accordingly). Bake until golden brown, around 30 minutes. Transfer pan to a cooling rack and reduce heat to 300F.
Whisk together eggs and sugar in a (preferably) cold bowl until well blended. Stir in lemon juice, zest, and ginger. Sift the flour over the mixture and softly fold in until smooth. Pour the batter immediately over the baked crust. Bake in 300F oven about 35 minutes or until topping is set. Cool and serve.
