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My review
Passover Lemon Bars
8 made it |
9 reviews
| 0 photos
2
Jeri Roth Lande
"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."
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Ingredients
1 h 10 m servings 183Original recipe yields 25 servings (25 bars)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 910 Ratings
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Most helpful positive review
4/23/2005
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 ever...
Most helpful critical review
4/13/2006
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...
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4/23/2005
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 ever...
4/13/2006
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...
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. blanc...
4/20/2005
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.
4/19/2008
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. ...
4/14/2007
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.
2/2/2011
What a disaster! Baked too hot, eggy soupy topping. Could not cut or get out of the pan.
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.
4/21/2016
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.