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."


1 h 10 m servings 183 cals
Serving size has been adjusted!

Original recipe yields 25 servings



  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 25 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating



  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 ever...

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...

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. blanc...

This was definitely interesting, although it was more like a lemon pie than bars. The crust was a good, chewy texture, and the filling was OK, but a little too sweet for my taste.

Not worth the trouble. As written it is too much work and does not come out. The crust stuck to the pan all 3 times I tried. I suggest you cut the oven temp. and the amount of sugar you use. ...

Taste was good but they didn't turn out texture wise -- crust burned so I took them out, but were undercooked. I like the idea and might try again with some of the suggested modifications.

What a disaster! Baked too hot, eggy soupy topping. Could not cut or get out of the pan.

We followed this recipe exactly in my foods II class & it just smelled eggy. The topping stayed a liquid which just boiled in the oven.