Measure flour, ginger and salt in a medium mixing bowl; mix until well combined. Set aside.
In heavy-duty mixer fitted with the paddle attachment, combine the shortening, sugar, lemon juice and light corn syrup. Mix on low speed just until smooth.
Add the flour mixture all at once, and mix on low to medium-low speed. When the mixture begins to look crumbly, add 1/2 cup of the water. Watch closely as the dough mixes and begins to come together. If it looks and feels dry, begin adding the remaining water, 1 tablespoon at a time, as needed. The dough should be firm, but evenly moist.
Turn the dough out onto a lightly floured work surface and shape into a flattened rectangle, approximately 7 x 8 in. (about 1-1/2 in. thick). Wrap tightly in plastic wrap, then refrigerate 1-2 hours before rolling and cutting. The dough can be kept refrigerated for up to 4 days or frozen for up to 1 month. If you plan to store it longer than 24 hours in the refrigerator or if you plan to freeze it, then place the tightly wrapped dough in an airtight container or resealable plastic bag.
If the dough has been chilled for longer than 1-2 hours, allow it to sit at room temperature for 15 minutes before rolling. This will prevent it from cracking as you roll it. If the dough was frozen, let it thaw overnight in the refrigerator.
To mix by hand: Add the flour mixture in 3 or 4 batches, instead of all at once, to the sugar and shortening mixture. Add the water, a little at a time, alternating with the additions of flour.
Recipes, project instructions and photos used with permission of Christina Banner, author of How To Build A Gingerbread House: A Step-By-Step Guide to Sweet Results (Penny Publishing). For additional ideas from Christina Banner, visit her website: www.gingerbreadbuilding.com