These are a nice summer treat.  In all honesty, this was a happy accident.  I made the Meyer lemon cookies, and many of you asked for lemon bars. So I began by juicing my last Meyer lemon and came up 1 teaspoon short.  My solution was to juice a lime and add that to the lemon juice.  I also used the zest, and it turned out great.  Now here is my other big change: I used a ginger snap crust.  Yes, ginger and lemon work great together.  I hope you like it.

Crust:

20 ginger snap cookies, crushed fine

1/2 cup flour

4 oz butter

1 pinch salt

Filling:

2 eggs plus 1 egg yolk

1 cup sugar

1/3 cup Meyer lemon juice (I had one Meyer lemon and had to add 1 tablespoon of lime juice and used the zest too)

2 tablespoons flour

1/2 teaspoon vanilla

2 teaspoons lemon zest

2 tablespoons powder sugar for topping

Preheat oven to 350

Crush ginger snaps into tiny crumbs

In a bowl, add ginger snaps, flour and salt

Cut butter in to 16 pieces

With hands, mix butter with flour mixture; mix until it becomes almost like wet sand

Press into an 8 x 8  pan

In another bowl, mix sugar and eggs and beat for 4 minutes

Add vanilla and beat for 10 seconds

Add juice and zest and beat for 2 minutes

Sift flour into batter and mix for 2 minutes

Pour into prepared crust

Bake for 16- 20 minutes

Let cool for 30 minutes

Sift powdered sugar on top

Refrigerate for 1 hour

Serve