Grease a 9"x 13"x 2" baking pan.

Whisk together the flour and salt. Set aside.

Using an electric mixer on medium speed, beat the butter, sugar, and lemon zest until light and creamy.

Reduce mixer speed to low. Gradually add the flour mixture, mixing just until blended. The dough will be crumbly but should hold together when pinched.

Press the dough evenly and firmly into the prepared pan. Chill 10 to 15 minutes.

Bake the crust 15 to 20 minutes, or until lightly browned. Set the pan on a wire rack while you make the filling.

Place the flour and ginger in the bowl of a food processor. Process until the ginger is finely chopped (about 1 minute). Stir in the baking powder.

Whisk together the eggs and sugar. Add the flour mixture, and whisk until combined. Whisk in the lemon juice and zest.

Pour the filling mixture over crust.

Bake 15 to 20 minutes, or until filling is almost set. Set pan on a wire rack.

Combine the flour, sugar, and salt. Stir in the melted butter, mixing well. Stir in the almonds.

Sprinkle the topping mixture evenly over the filling. Use a spoon or spatula to press the topping carefully and gently into the filling.

Bake 20 to 25 minutes, or until lightly browned and the almonds are lightly toasted.

Cool the bars completely in pan on a wire rack before cutting into bars.