Passover Lemon Bars  *
Finish these rich lemon bars with a dusting of confectioners' sugar.


==Ingredients ==
Crust 
  * ¾ cup potato starch
  * ½ cup cake meal
  * ½ cup K-P confectioners’ sugar
  * ¼ tsp. salt
  * 14 Tbs. KLP Margarine, room temperature


==Method==

  - Preheat oven to 350  *F.
  - Grease 9 x 13-inch pan.
  - Combine potato starch, cake meal, sugar and salt.
  - Cream butter or margarine at medium speed with electric mixer.
  - Add dry ingredients and mix until consistency of meal. Press into pan.
  - Bake 20 minutes or until crust is lightly browned around edges.

Filling Ingredients:
  * 5 large  eggs
  * 2 ½ cups  sugar
  * ¾ cup lemon juice
  * 2 tsp. fresh lemon zest
  * 6 Tbs. potato starch
  * K-P confectioners’ sugar or KLP raspberry preserves, optional

  - Beat eggs at medium speed with electric mixer.
  - Add sugar, juice and zest.
  - Mix in potato starch and pour over crust.
  - Bake 15 to 20 minutes or until tester inserted into center comes out clean.
  - Cool. Cut into squares and sprinkle with confectioners’ sugar or dollop with raspberry preserves.

Makes 32 bars.

====Notes====

K-P Confectioners' Sugar Substitute for Passover
When a non-Passover recipe calls for confectioners' sugar, on Passover you can replace the sugar by mixing 1 cup,
less 1 tablespoon of sugar, with 1 tablespoon of potato starch. Pulverize in blender.

Pesach vegetarian