PASSOVER LEMON SQUARES RECIPES
PASSOVER LEMON BARS RECIPE | ALLRECIPES
This Pesadik variation of a classic recipe is actually yummy, not just 'pretty good for Passover'. Also great for anyone allergic to wheat or corn.
Provided by Jeri Roth Lande
Categories Desserts Fruit Desserts Lemon Dessert Recipes
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 25 bars
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, mix together the almonds, 3/4 cup sugar, 1 egg and egg whites. Spread evenly in the bottom of a 9x11 inch baking dish.
- Bake for 25 minutes in the preheated oven, or until the top is dry.
- In a medium bowl, whisk together 6 eggs, 3 cups sugar, potato starch and lemon juice until well blended and smooth. Pour over the crust, and return to the oven.
- Bake for 30 minutes, or until the center of the bars no longer appears liquid. Cool over a wire rack, and cut into bars while still warm. The lemon topping will now be on the bottom, so invert the pan onto a plate to remove bars, and serve.
Nutrition Facts : Calories 182.7 calories, CarbohydrateContent 33.4 g, CholesterolContent 52.1 mg, FatContent 4.9 g, FiberContent 0.6 g, ProteinContent 3.5 g, SaturatedFatContent 0.8 g, SodiumContent 24.8 mg, SugarContent 30.1 g
PASSOVER LEMON BARS - JAMIE GELLER
These tasty lemon bars have double the zest and zing from lemon in both the crust and filling. You will love them.
Provided by Chef Laura Frankel
Total Time 70 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 16 bars
Number Of Ingredients 15
Steps:
- For the crust: Preheat oven to 350°F. Line an 8- x 8-inch baking dish with parchment paper or foil. Grease the parchment or foil. Heat butter until hot. Add sugar, vanilla, salt, almonds, cake meal, and lemon zest. Stir just to combine. Transfer crust to lined pan and press into the pan. Bake at 350°F until lightly browned, about 20 to 25 minutes. Set aside. For the filling: Decrease oven to 300°F. Whisk together sugar, starch, eggs, zest, juice, salt, and vanilla until well combined. Gently pour filling into baked crust. Bake the bars for 20 to 25 minutes until the center is no longer jiggly. Cool completely before garnishing with powdered sugar.
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GLUTEN FREE PASSOVER LEMON BARS - JAMIE GELLER
Gluten free, dairy free and K for P these Kosher for Passover Lemon Bars perfectly satisfy your holiday and/or year round gluten free baking needs. They also are great to make ahead.
From jamiegeller.com
Total Time 70 minutes
From jamiegeller.com
Total Time 70 minutes
- Crust 1. Preheat oven to 350°F. Line a 9- x 13-inch baking sheet with parchment paper and grease well. 2. In a large bowl, mix evoo, sugar, vanilla, salt, almonds, and lemon zest until just combined. Press crust into and up the side of the lined sheet pan. 3. Bake at 350°F until lightly browned, about 15 to 20 minutes. Set aside. Filling 1. In a large bowl whisk together sugar, starch, zest, and salt to break up starch clumps. Add eggs and lemon juice and whisk until smooth. 2. Gently pour filling into baked crust. Bake at 350°F for 20 to 30 minutes until the center is no longer jiggly. 3. Cool completely before chilling in the fridge for a few hours or overnight. Slice into bars and garnish with powdered sugar just before serving if desired.
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PISTACHIO LEMON BARS FOR PASSOVER – A ZEST FOR LIFE
From azestforlife.com
- Grease a 9 x 13 ” pan or fluted pan with a removable bottom. Preheat oven to 350 degrees. Beat together the buter or marjorine, 1 3/4 cups of matzo cake meal, and 1/2 cup of super fine sugar until combined (will look crumbly.) Pat mixture evenly into the pan, covering the bottom. Use the bottom of a measuring cup to smooth. Bake the crust for 15 – 20 minutes until just turning golden. Take out of the oven. Reduce the oven temperature to 325 degrees. In the meantime beat the eggs with the sugar until light in color, about 2 minutes. Add the lemon juice and the lemon rind, the potato starch (or tapioca flour) and the nuts, combining well. Pour this mixture onto the partially cooked crust. Sprinkle with the 1 T. of sugar on the top. Return to the oven and bake an additional 30 – 35 minutes until the filling is just set. Cool completely. Cut into squares with a sharp serrated knife. Garnish with candied lemon rind. Serve with raspberries and mint sprigs. Sprinkle top of bars with confectioner’s sugar (source kosher for Passover if needed.). To make traditional lemon bars, substitute regular flour for the matzo cake meal. <strong>*Candied Lemon Peel:</strong> Place the julienned lemon rind* in a small pot, cover with filtered water. Bring to a boil. Strain and repeat - cover with filtered water again, strain. In the pot add 1/2 cup sugar and 1/4 cup filtered water. Bring to a boil, stirring until the sugar has dissolved Add the drained lemon rind and simmer for 15 minutes until the lemon rind is translucent. remove to a small bowl to cool. When cool, add the remaining 1/2 cup sugar to a medium sized plate. With a fork, take out a few pieces of rind, roll in sugar to coat, remove dipped pieces to a large plate lined with waxed paper. Give them some space on the plate. They are ready to use when completely dry. Store in a clean glass container. Use within a few months.
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LEMON CHEESECAKE BARS (PASSOVER) | JUST A PINCH RECIPES
A delicious dessert that I make all year round but I especially enjoy this because it's easy and kosher for Passover.
From justapinch.com
Reviews 5
Category Cakes
Cuisine Jewish
From justapinch.com
Reviews 5
Category Cakes
Cuisine Jewish
- Bake for 20 to 25 min. or until center is almost set. Cool completely. Refrigerate 3 hours.
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LEMON BARS RECIPE | EPICURIOUS
This recipe can be prepared in 45 minutes or less.
From epicurious.com
Reviews 3.4
From epicurious.com
Reviews 3.4
- In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300°F. and bake confection in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days. Sift confectioners' sugar over bars before serving.
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PASSOVER LEMON SQUARES | RECIPE
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PASSOVER LEMON SQUARES RECIPE
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SWEET AND TART PASSOVER LEMON SQUARES :: YUMMYMUMMYCLUB.CA
In a food processor mix together sugar, eggs, lemon juice and potato starch until smooth. Pour mixture on top of crust. Bake 30-35 minutes or until outside edges are browned. Allow to cool. Dust with icing sugar. Serves 6-10 people * The crust on these lemon squares gets absorbed by the filling.
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From yummymummyclub.ca
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PASSOVER LEMON SQUARES | SALT AND SERENITY
Last week I posted about my epic failure with Passover Lemon Pistachio Bars .I made a nut crust for my lemon squares because flour is not permitted on Passover. When I baked the lemon squares, the crust floated to the top and the lemon filling sunk to the bottom – sort of upside down lemon squares!
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From saltandserenity.com
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PASSOVER LEMON BARS RECIPE
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PASSOVER APPLE SQUARES RECIPE | ALLRECIPES
Directions. Preheat an oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan. Combine matzo meal, cinnamon sugar, and salt in a large bowl. Beat in egg yolks, peanut oil, lemon juice, and lemon zest. Fold in the egg whites. Pour half of the batter into the prepared pan.
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From kosher.com
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