recipes:dessert:lemon_bars
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
recipes/dessert/lemon_bars.txt · Last modified: 2017/12/19 19:42 by admin