1 3/4 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/8 teaspoon freshly ground nutmeg
6 tablespoons unsalted butter, softened
2 tablespoons vegetable oil
1/4 cup light brown muscovado sugar
2 tablespoons dark brown muscovado sugar
1 large egg
1 tablespoon finely grated fresh ginger
1/4 cup plus 2 tablespoons (3 ounces) molasses
1/4 cup plus 2 tablespoons (3 ounces) buttermilk
3 tablespoons finely diced crystallized ginger
2 large egg whites, at room temperature
1/4 cup lemon juice
1 tablespoon cold water
3/4 cup plus 2 tablespoons pure cane sugar
Finely grated zest of 1 lemon
Pinch cream of tartar
Pinch salt
1/2 teaspoon pure vanilla extract
3/4 cup Lemon Curd, recipe follows, or prepared cold lemon curd
2 tablespoons molasses
1/4 cup fresh lemon juice
1/3 cup granulated sugar
Pinch salt
2 large egg yolks
1 large egg
2 tablespoons unsalted butter, cut into 1/2-inch cubes
Finely grated zest of 1 lemon
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