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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Passover Lemon Bars Recipe

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This recipe for Passover Lemon Bars is from The Levin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust
1 cup butter, softened
1 cup potato starch
1 cup matzah cake meal
1/2 cup powdered sugar

Filling
2 cups sugar
2 tablespoons potato starch
6 tablespoons lemon juice
2 tablespoons cake meal
4 eggs, beaten
1 tsp lemon zest
Directions:
Directions:
Cream butter and powdered sugar. Add potato starch and cake meal. Pat and put into 9 x 13 inch pan. Bake at 350 for 20 minutes. Cool.

Beat eggs until light, add sugar slowly, beating all the time. Add cake meal and potato starch, lemon juice and zest, beat well. Pour over baked crust and bake another 15-20 minutes at 350 until golden bro. Sprinkle powdered sugar on top and freeze. Cut into bars while frozen.

 

 

 

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