Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, allowing some overhang on the sides. This will help you lift out the bars once they’re done baking.

In a mixing bowl, combine 2½ cups of all-purpose flour, ⅔ cup of confectioners' sugar, and a pinch of salt. Pour in 12 tbsp of melted unsalted butter and mix until it resembles wet sand. Press this mixture firmly into the bottom of your prepared baking dish. Bake in the preheated oven for about 20 minutes or until lightly golden.

While the crust bakes, whisk together 8 large eggs, 1 cup of freshly squeezed lemon juice, 3 tbsp of lemon zest, 3 cups of granulated sugar, ½ tsp of ground ginger, and 1 tsp of vanilla extract in a separate bowl. Gradually incorporate ½ cup of flour until smooth.

Once the crust has baked, carefully pour the lemon filling over it. Return the dish to the oven and bake for an additional 25-30 minutes until the filling sets and a light golden color develops.

After removing the baking dish from the oven, allow it to cool completely at room temperature. Once cooled, lift the bars out using the parchment overhang. Dust the top with powdered sugar and cut into squares.