Passover Lemon Bars

8
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 servings 183 cals
Serving size has been adjusted!

Original recipe yields 25 servings

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Nutrition

  • 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

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Directions

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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

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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...