Tangy Lemon Bars
Source of Recipe
Fast & Festive Meals for the Jewish Holidays by Marlene Sorosky
* Exported from MasterCook *
Tangy Lemon Bars
Recipe By : Marlene Sorosky
Serving Size : 25 Preparation Time :0:15
Categories : Cookies, Jewish, Passover
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PASTRY:
1/2 cup granulated sugar
1 cup matzah meal
1/4 pound nondairy or regular margarine -- melted
or butter (1 stick)
LEMON FILLING:
3 large eggs
3/4 cup granulated sugar
2 tablespoons nondairy or regular margarine -- melted
or butter
1/2 cup fresh lemon juice
2 tablespoons potato starch
powdered sugar -- for sprinkling on to
Place oven rack in center of oven and preheat to 350 degrees F. Line an 8-inch square baking pan with heavy foil, letting it extend an inch over the sides. Oil or spray the foil with nonstick spray.
TO MAKE PASTRY: In a small bowl, stir together sugar, matzah meal, and margarine. Press into bottom of prepared pan. Bake for 20 to 25 minutes, or until pale golden. Reduce oven temperature to 325 degrees F.
TO MAKE FILLING: In a medium bowl, whisk eggs. Whisk in granulated sugar, margarine, lemon juice, and potato starch. Pour over crust and bake at 325 degrees F. for 20 to 25 minutes, or until top is lightly golden and set. Remove from oven and cool to room temperature.
TO CUT: Remove from pan by lifting out foil. Place on cutting board. Trim edges of pastry and cut into 1-1/2-inch squares or diamonds. (The bars may be refrigerated up to 1 week or frozen.)
Before serving, sprinkle with powdered sugar. Serve chilled or at room temperature.
Makes 25 bars
Cuisine:
"Jewish"
Source:
"Fast & Festive Meals for the Jewish Holidays"
T(Bake):
"0:40"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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