Out of all of the desserts that I grew up loving, anything lemon nearly always won over cake, unless, of course, that cake was a cheesecake.
But I always struggled to find the ideal recipe for lemon bars. I could find the finished product at buffet restaurants and other such places, but nobody would give me their recipe. It wasn’t until my junior year of high school that I finally thought to ask my grandpa.
Like me, my grandpa loves to eat anything lemon and his favorite pie is lemon meringue, except he hates the meringue. My grandma has an entire collection of various zesty desserts to satisfy the lemony sweet tooth.
He gave me the recipe on one condition: I had to make a batch for him and my grandma the next time I saw them. They wanted to taste the finished product. Now, this recipe for lemon fingers is a must-make each time I attend a family event or spend a weekend with friends.
The recipe calls for a certain pan, but I use my largest cast iron pan to make these treats.
Crust
- ½ cup powdered sugar
- 2 cubes of butter
- 2 cups flour
Filling
- 4 eggs
- 2 cups sugar
- ½ cup lemon juice
- 1 grated lemon rind (optional but recommended)
- 4 teaspoons flour
- Mix the ingredients for the crust together in a large bowl; use two knives to do so. Press into the bottom of a 9×14 inch pan and bake at 350 degrees Fahrenheit for 20-25 minutes, or until golden brown. Cool slightly while completing next step.
- Beat together the ingredients for the filling for at least one minute, and then pour them on top of the baked crust. Bake at 350 degrees Fahrenheit for 15-20 minutes. Take out and let cool. Sprinkle the top with sifted powdered sugar. Cool overnight for best results.
Prep Time: 45 Minutes Cook Time: 20 Minutes
