Passover Lemon Bars Recipes

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PASSOVER LEMON BARS



Passover Lemon Bars image

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

Categories     Brunch, Desserts

Time 1h10m

Yield 16 bars

Number Of Ingredients 15

7 tablespoons unsalted melted butter
2 tablespoons sugar
1 vanilla bean scraped, or 2 teaspoons extract
¼ teaspoon kosher or sea salt
½ cup finely ground almonds
½ cup matzo cake meal
Zest from 1 lemon (preferably from an organic lemon)
1 cup plus 2 tablespoons sugar
3 tablespoons potato starch
3 large eggs
Finely grated zest from 2 lemons, (preferably from organic lemons)
½ cup fresh lemon juice (from about 2 - 3 medium lemons)
Pinch of kosher or sea salt
1 vanilla bean scraped, or 2 teaspoons extract
2 - 3 tablespoons powdered sugar, for dusting (optional)

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.

Nutrition Facts :

LEMON CHEESECAKE BARS (PASSOVER)



Lemon Cheesecake Bars (Passover) image

A delicious dessert that I make all year round but I especially enjoy this because it's easy and kosher for Passover.

Provided by Annelise Friedman

Categories     Other Desserts

Time 30m

Number Of Ingredients 8

1 1/2 c coconut macaroon cookie crumbs
2 Tbsp butter or margarine, melted
2 8 oz pkg cream cheese, softened
1/2 c sugar
1 Tbsp lemon juice
1/2 tsp lemon zest, grated
1/2 tsp vanilla
2 eggs

Steps:

  • 1. Preheat oven to 350°F.
  • 2. Mix cookie crumbs and butter; press onto bottom of 8-inch square pan sprayed with cooking spray. Beat cream cheese, sugar, lemon zest, juice and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing after each just until blended. Pour over crust.
  • 3. Bake for 20 to 25 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

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  • Passover Lemon Tart 2 Ways by Rachel Kor. This lemon tart is really easy and quick to make and has the most delicious lemon flavor. It’s perfect for a light dessert after dinner, or a refreshing dessert after lunch.
  • Pesach Lemon Curd Blueberry Tart (Gluten Free) by Sam Adler. This lemon-blueberry tart is so simple to prepare in advance and assemble right before serving.
  • Fluffy Lemon Custard from the Nitra Cookbook. Creamy, airy lemon custard is a light and refreshing finale to a heavy Yom Tov meal. Can be served alone, with a simple garnish as pictured here, or layered with fruit or Pesach crumbs in parfait glasses.
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