Tangy Lemon-Almond Bars

2 ¾ c. sugar, divided
¾ c. butter, softened
2 T. plus 1 t. lemon zest, divided
3 ¼ c. flour, divided
½ t. salt, divided
PAM
6 eggs
¼ c. chopped crystallized ginger
1 t. baking powder
2/3 c. fresh lemon juice
¼ c. melted butter
½ c. sliced almonds
Powdered sugar, garnish
1. Preheat oven 350.
2. Beat ¼ c. sugar, butter and 1 t. zest with mixer at medium for 2 minutes or until creamy.
3. Stir together 1 c. flour and ¼ t. salt.
4. Gradually add to butter mixture, beating until just blended.
5. Coat 13×9” pan with PAM.
6. Press dough into bottom of pan. Chill 15 minutes.
7. Then bake for 15-20 minutes or until lightly browned. Remove from oven and reduce oven to 325.
8. Whisk together eggs and 2 c. sugar.
9. In food processor combine ginger and ½ c. flour for 1 minute or until ginger is finely chopped.
10. Stir in baking powder. Whisk this mixture into the egg mixture.
11. Whisk in lemon juice and 2 T. zest.
12. Pour over crust.
13. Bake 15-20 minutes or until filling is just set. Remove from oven.
14. Stir together ¾ c. flour, ½ c. sugar and ¼ t. salt in bowl.
15. Stir in melted butter until well blended.
16. Stir in almonds.
17. Sprinkle over hot lemon mixture and bake 20-25 minutes more or just until lightly golden.
18. Cool completely in pan. Cut into squares.