Passover Lemon Bars

Jeri Roth Lande 1

"This Pesadik variation of a classic recipe is actually yummy, not just 'pretty good for Passover'. Also great for anyone allergic to wheat or corn."

Ingredients 1 h 10 m {{adjustedServings}} servings 183 cals

Serving size has been adjusted!

Original recipe yields 25 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, mix together the almonds, 3/4 cup sugar, 1 egg and egg whites. Spread evenly in the bottom of a 9x11 inch baking dish.
  2. Bake for 25 minutes in the preheated oven, or until the top is dry.
  3. In a medium bowl, whisk together 6 eggs, 3 cups sugar, potato starch and lemon juice until well blended and smooth. Pour over the crust, and return to the oven.
  4. Bake for 30 minutes, or until the center of the bars no longer appears liquid. Cool over a wire rack, and cut into bars while still warm. The lemon topping will now be on the bottom, so invert the pan onto a plate to remove bars, and serve.
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Reviews 8

  1. 9 Ratings


Probably the best Passover dessert I ever made--doesn't "taste like Pesach" at all. I made it even lighter by by using 2 cups sugar, 1 cup splenda for the lemon portion. Will be making this every year.


I am unsure what type of oven was used originally 400 is way too hot. I tried this recipe 3 times to finally get it right! The crust burnt in 10 minutes at 400. So did the topping/filling. Tried 350 seemed to be okay. But everything was stuck and came out yucky. Definately reduce sugar to 2 cups and grease the pan if you actually want them to come out of the pan. Do not use the parchment trick as the filling is so thin it seeps under. Not bad taste for a Passover dessert but what a waste of time and ingredients if your information is incorrect.

Little Old Lady

Excellent concept for a Passover cookie, but needs considerable tweaking. Many almond macaroon recipes say to bake on greased parchment--solves the sticking problem. I like grinding 1 c. blanched almonds (not sure what the weight is) w/ 1/2 c. sugar in food processor and mixing w/ 1 egg white. Another option that doesn't need parchment is to make a crust by mixing 1c. finely ground almonds, 1/4 c. light brown sugar, & 1/3 c. melted margarine, and press into baking dish. Both types are baked for 10 min. at 350 deg.. Different lemon bar recipes vary widely in the proportions of the ingredients, but, on average, for 6 eggs they call for the juice & grated zest of 6 lemons, 2 c. of sugar, and 1/3 c. flour (translating into 1/4 or 1/3 c. potato starch). Potato starch is just a slightly stronger thickener than ap flour. The filling is baked at around 325 deg. for approx. 35 min.. Despite the flaws, I appreciate the suggestion to make lemon bars for Passover. I love them, and would never have thought to make them for the holiday myself.