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Passover Lemon Bars

 

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Passover Lemon Bars
 

 

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Recipe

Passover Lemon Bars

Note: This recipe has been updated in 2015 taking into account some of the comments and having been retested, it is now better than ever. Take your Passover dessert-making to new heights with lemon bars. These tasty parve treats add zing to dessert and snack time. Keep reading for a lime version.

Times

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

Servings

Makes 12 large or 16 medium sized bars

Ingredients

    Crust:

    • 5 tablespoons margarine
    • 1 cup ground walnuts
    • 1 cup ground almonds
    • 3 tablespoons sugar
    • Pinch salt

    Filling:

    • 1 1/2 cups sugar
    • ¼ cup matzo cake meal or potato starch
    • 3 eggs
    • 3/4 cup fresh lemon juice
    • 3/4 teaspoon lemon zest
    • 1/4-1/2 cup powdered sugar for dusting

    Directions

    For the crust: Preheat oven to 350 degrees. Line a 9 x 13 inch baking pan with foil, letting the ends hang over and spray lightly grease.

    In a small pot, melt margarine over medium high heat. Add walnuts, almonds, sugar and a generous pinch of salt. Remove from heat and spoon evenly into prepared pan. With a fork or the palm of your hand, press crust all over the bottom of pan, creating an even crust across the bottom of the pan. Bake for 15 minutes or until golden. Cool.

    Lower the oven temperature to 325 degrees.

    For the filling: Combine sugar and matzo cake meal/potato starch in a medium bowl. Add eggs and whisk to form a paste. Add lemon juice and zest and stir to combine. Pour onto cooled crust.

    Bake until filling is just set, 15-20 minutes. Cool in pan before cutting. Dust bars lightly with confectioners’ sugar before serving.

    For Lime Bars: Replace lemon juice and zest with equal amounts of lime juice and lime zest. I often serve them together for a gorgeous contrast of taste and color on the serving dish.

    Note: The original recipe called for a homemade macaroon crust. 1 can of coconut macaroons was processed and mixed with 1/4 cup melted margarine. If that is your preference enjoy.

    Contributed by: GourmetKosherCooking.com

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    16 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.

      • avatar says: Naomi

        mine also broke apart when I tried to get them out of the pan. I think spraying the pan with PAM might help as well as pre-baking thr crust before adding the filling. Has anyone tried using cake flour instead of the macaroons? If yes, how much did you use?

    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?

          • avatar says: Susanne

            Same thing happened to me. I won’t do these again.

    6. The same thing as Sherry happened to mine! I thought it was kind of strange. I found these to be way to coconutty and not lemony enough. I’m thinking I’ll save lemon bars for during the year and come up with another fun dessert next Pesach.

    7. avatar says: Shellie

      i have tried them two years in a row. They taste delicious but look awful. Very flimsy. I had to serve them in a bowl!

    8. avatar says: Julie

      This was an absolute fail. I precooked the crust and the lemon mixture just completely seeped into it. Now I have to come up with something new for Pesach tonight. What a waste!

    9. avatar says: Dalia

      I made (a slightly modified version of) this recipe this pesach and everyone loved it so much that I’ve adopted and modified it for after pesach. For the crust, I bought kosher for pesach Graham crackers (new this year) which I ground up in my cuisinart and then added melted margarine to, just enough to make it stick together. I then smushed the mixture into a pan – and this is key- baked it for 10-15 minutes on 350 to harden it so it wouldn’t mix with the lemon filling. Then I made 1 and a half times the lemon filling of this recipe, for he topping in a 9×13 pan. It was so delicious! After pesach, I used the same recipe just used real Graham crackers instead. I found that 2 packets of crushed Graham crackers with 1 3/4 sticks of melted margarine was a good amount of crust for the 9×13 pan.

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