Gingerbread Whoopie Pies With Lemon-Molasses Swirled Fluffy Frosting

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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

2 large egg yolks

2 tablespoons unsalted butter, cut into 1/2-inch cubes

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