Passover Lemon Bars

Lemon bars are baked with an almond macaroon crust. 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.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 183 Calories

Ingredients

• 6 eggs
• 1 egg
• ¾ cup white sugar
• 2 egg whites
• 1 pinch salt
• 3 cups white sugar
• 3 tablespoons potato starch
• 2 large lemons, juiced
• 6 ounces ground almonds

Recipe Instructions

Step 1

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.

Step 2

Bake for 25 minutes in the preheated oven, or until the top is dry.

Step 3

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.

Step 4

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.