Passover Lemon Bars

Rating: 2 stars
10 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 5

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.

By Jeri Roth Lande
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Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Bake for 25 minutes in the preheated oven, or until the top is dry.

  • 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.

  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving:
182.7 calories; 3.5 g protein; 33.4 g carbohydrates; 52.1 mg cholesterol; 24.8 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

EFISCHER1
Rating: 5 stars
04/23/2005
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. Read More
Helpful
(20)

Most helpful critical review

Traci
Rating: 2 stars
04/13/2006
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. Read More
Helpful
(17)
10 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 5
Reviews:
Most Helpful Most Positive Least Positive Newest
EFISCHER1
Rating: 5 stars
04/23/2005
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. Read More
Helpful
(20)
EFISCHER1
Rating: 5 stars
04/23/2005
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. Read More
Helpful
(20)
Traci
Rating: 2 stars
04/13/2006
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. Read More
Helpful
(17)
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Little Old Lady
Rating: 3 stars
12/25/2011
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. Read More
Helpful
(12)
mickeymouse
Rating: 3 stars
04/20/2005
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. Read More
Helpful
(9)
Barbara
Rating: 1 stars
04/19/2008
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. Try a 350 oven and only 2 cups of sugar. Be sure to grease the pan too. I might try another time just because I'm stubborn. Read More
Helpful
(4)
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DHC
Rating: 2 stars
05/26/2007
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. Read More
Helpful
(4)
Nancy
Rating: 1 stars
02/04/2011
What a disaster! Baked too hot eggy soupy topping. Could not cut or get out of the pan. Read More
Helpful
(3)
cokenosejob
Rating: 1 stars
12/21/2007
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. Read More
Helpful
(2)
Farla Frumkin
Rating: 1 stars
05/17/2016
This is a disaster. 400 is too hot the top burned and was an eggy goo. I put it in the freezer maybe that will harden the goo. Avoid this recipe. Read More
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