Lemon Bars with Gingersnap Crust

Crust
2 Preheat oven to 350°F.
3 Grease a 9x9 or 11 x7 - inch pan
4 In a food processor, add gingersnap cookies, flour, ginger, and powdered sugar. Pulse until crumbly.
5 Add butter.
6 Pulse until combined.
7 Line gingersnap crust on the bottom of a glass baking pan; bake for 15 minutes.
8 Remove from oven.
Lemon Filling
11 Whisk together sugar, flour, and Confectioner's sugar.
12 Break eggs into a separate bowl and beat until well blended and frothy.
13 Whisk them into the sugar and flour mixture.
14 Add lemon juice.
15 Pour over the baked crust.
16 Bake for 20 to 25 minutes more, or until filling is set.
17 Let bars come to room temperature then cover and chill for at least an hour.
18 Dust with Confectioner's sugar and cut into squares.