Passover Lemon Bars You Have To Try

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Passover Lemon Bars

"This Pesadik variant of a conventional recipe is virtually yummy, no longer just 'pretty accurate for Passover'. Also exceptional for absolutely everyone allergic to wheat or corn."

Ingredients :

6 oz. Floor almonds
3/4 cup white sugar
1 pinch salt
1 egg
2 egg whites
6 eggs
three cups white sugar
3 tablespoons potato starch
2 big lemons, juiced

Instructions :

Prep : 15M	Cook : 25M	Ready in : 1H10M

Preheat the oven to four hundred levels F (2 hundred degrees C). In a medium bowl, mix collectively the almonds, three/four cup sugar, 1 egg and egg whites. Spread calmly inside the backside of a 9x11 inch baking dish.
Bake for 25 minutes in the preheated oven, or till the pinnacle is dry.
In a medium bowl, whisk together 6 eggs, three cups sugar, potato starch and lemon juice till properly blended and easy. Pour over the crust, and go back to the oven.
Bake for 30 minutes, or until the center of the bars not appears liquid. Cool over a wire rack, and cut into bars whilst still warm. The lemon topping will now be on the lowest, so invert the pan onto a plate to eliminate bars, and serve.

Notes :

Reynolds® parchment can be used for easier cleanup/elimination from the pan.

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