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Passover Lemon Bars

 

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Passover Lemon Bars
 

 

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Recipe

Passover Lemon Bars

Take your Passover dessert-making to new heights with lemon bars. These tasty parve treats add zing to dessert and snack time.

Times

  • Prep Time : 15 min min
  • Ready Time : 15 min

Servings

20 bars

Ingredients

    Crust:

    • 1 can coconut macaroons
    • 1/4 cup melted margarine

    Filling:

    • 1 1/2 cups sugar
    • 4 eggs
    • 1/2 cup lemon juice
    • 2 tablespoons potato starch
    • 1 teaspoon baking powder
    • 1/4-1/2 cup powdered sugar for dusting

    Directions

    1. Preheat oven to 350 degrees F.
    2. Process macaroons into crumbs in food processor. Mix with melted margarine and pat into the bottom of a 9×13-inch pan.
    3. Combine sugar, eggs, lemon juice, potato starch and baking powder in food processor and blend until smooth.
    4. Pour over crust and bake for 30-35 minutes.
    5. Cool slightly and dust with powdered sugar.

    Contributed by: GourmetKosherCooking.com

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    10 Responses to Passover Lemon Bars

    1. avatar says: Shiloh

      I have only been cooking Kosher for 4 years now, but my Rabbi (and father-in-law) assures me that ANY type of leavening is un-kosher for Passover. Any idea what I can use other than chemical leaveners?

    2. According to the Lebovicher meshgiach (supervisor of kashruth):

      “Personally, I have not seen yet the Kosher for Passover baking powder, but I see no reason why even the very observant should not use it. After all, it is 101% Kosher for Passover. It is the traditionalist who would not use it. There are two kinds of traditionalists: 1) The one who does not use any manufactured products, although some have exceptions like wine, matzoh and salt. Others more exceptions others less. 2) The one who would not use any product on Passover that his mother and grand mother did not use, including tomatoes). I can go on and on, but for now I will end here.”

      The following are the kosher for Passover baking powder and soda, as listed in the “OU Guide to Kosher for Passover Foods”:

      ARM & HAMMER Baking Soda
      GEFEN Baking Powder and Baking Soda (Kenover Marketing Corp. Brooklyn, NY (Its the same company as Kedem wine)
      V.I.P. MASTER Baking Powder

    3. is there anything else that can be used as a crust? can’t stand macaroons

    4. avatar says: Ally86

      These were amazing! I used a mixture of regular and cookies and cream macaroons (the new manischewitz line of macaroons are delicious – specifically cookies and cream and mint choc chip). I also baked the crust for a bit first because the first time I made them they fell apart a little.

    5. avatar says: Sherry

      I just made the passover lemon bars. They look nothing like the picture. Help – the filling sunk to the bottom and the crust came to the top. It made them very hard to cut because the lemon filling was on the bottom. What should I do to correct this and have them look like they are suppose too!!!! They taste good but do not look good and I had to ref rig over night so I could even cut them.

      • avatar says: Barbara

        It sounds to me like you need to pat down the crust more. You can wet you hands a little so that the crust doesn’t stick to your hands but just a bit of water. You don’t want them wet.

        • avatar says: dkoren

          Just like Sherry, mine looked nothing like the picture. My topping also sunk to the bottom and the crust rose to the top, except for a thin “skin” from the lemon topping that sat on the very top. They were really flimsy, although they tasted good. I’m going to try and refrigerate them so they hold their form a bit better. I patted down the crust quite a bit (completely squashed/compressed) and I also stuck the crust in the heated oven for 3 minutes to try and get it to set. Bummer that I don’t have time to make another batch before seder… thoughts?

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