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 |
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- 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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