Crust

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

1. Preheat oven to 350 *F.
2. Grease 9 x 13-inch pan.
3. Combine potato starch, cake meal, sugar and salt.
4. Cream butter or margarine at medium speed with electric mixer.
5. Add dry ingredients and mix until consistency of meal. Press into pan.
6. 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

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

Makes 32 bars.

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