• 1 pkg Effie’s Ginger Biscuits, crushed into fine crumbs
• 5 T. unsalted butter, melted
• 2 T. + 3/4 c. sugar, divided
• 1/2 t. salt, divided
• 3 large eggs
• 1/4 c. honey
• 1/2 c. lemon juice
• 2 T. lemon zest
• 2 T. flour
• Powdered sugar, for dusting
  

Preheat oven to 350F. Line an 8x8-inch baking pan with parchment paper.

In a medium bowl, mix the ginger biscuit crumbs, melted butter, 2 tbsp sugar, and 1/4 t. salt until combined. Press the mixture firmly into the baking pan. Bake for 10 minutes, then allow to cool slightly.

In a medium bowl, whisk the eggs, 3/4 cup sugar, honey, lemon juice, lemon zest, flour, and 1/4 t. salt until smooth.

Pour the lemon filling over the crust. Bake for 20-22 minutes, or until the filling is set and no longer jiggly in the center.

Let the bars cool completely at room temperature, then transfer to the fridge for at least 2 hours to firm up.

Once chilled, lift the bars out of the pan, slice into squares, and dust with powdered sugar.

Serve up and enjoy!