Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and set it aside.

In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.

Press the mixture into a 23cm (9-inch) tart pan with a removable bottom. Make sure to press it evenly and firmly, especially in the corners.

Bake the crust for 20-25 minutes, or until it's lightly golden brown and set. You'll know it's done when it's firm to the touch and lightly browned around the edges.

While the crust is baking, prepare the lemon curd. In a medium saucepan, whisk together the lemon juice, water, sugar, eggs, and grated ginger. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

Remove the crust from the oven and let it cool for 5 minutes. Then, pour the lemon curd into the crust and smooth the top with a spatula. Return the tart to the oven and bake for an additional 15-20 minutes, or until the filling is set and the edges are lightly golden brown.