Saturday, April 15, 2017

I'm either really, really late...

...or 11 months early!

It is no secret that I have a hard time planning holiday baking posts in advance. It's not that I don't think about it, I just can not get my act together in order to get it up in before the holiday. Now, technically, there's still 2 more days of Passover so there's still some time to make and enjoy these. Honestly, these Tangy Lemon Bars are so good you won't mind a few more days of matzot! 

It's also no secret that I grew up Christmas but am now Hanukkah and I've only heard stories from friends and loved ones about the never-ending Seders and worse...the desserts that one would either be too tired or too full to dare and eat. My how times have changed.

My sister-in-law hosts a family friendly Seder that's totally hands on from signing & dressing up for a part in the Exodus play to "THIS IS PASSOVER JEOPARDY" newly added this year. (announcer Johnny Gilbert in my head) 

I help by bringing a few desserts...I wouldn't be allowed to step foot in the door if I didn't bring the lemon bars. There's just something about baking for people who love the goods you make from your heart. It's like love is a secret ingredient! 

I made 7 batches this year and truth be told, I'm kinda lemon barred out! 
They NEVER last long...

I follow the recipe to a T except...I grate lemon zest for both the crust and the lemon filling-I just like knowing that extra little zing is there.


Tangy Lemon Bars
1/2 cup granulated sugar
1 cup matzoh meal
1 stick margarine or butter, melted
Lemon Filling:
3 large eggs
3/4 cup granulated sugar
2 Tbs. margarine or butter, melted
1/3 cup fresh lemon juice
2 Tbs. potato starch
  1. Place oven rack in center of oven and preheat to 350. Line an 8-inch square baking pan with heavy foil, letting an inch extend over the sides. Oil or spray the foil.
  2. For the pastry: In a small bowl, stir together the sugar, matzoh meal and melted butter. Press into the bottom of the prepared pan. Bake 20-25 minutes or until pale golden. Reduce oven to 325.
  3. For the filling: Whisk eggs in a medium bowl. Whisk in melted butter, lemon juice and potato starch. Pour over pre-baked crust and bake at 325 for 20-25 minutes, or until top is set.
  4. Remove from oven and cool to room temperature.
  5. To cut, remove from pan by lifting out the foil. Place on cutting board. Cut into 1 inch squares.
  6. Sprinkle with powdered sugar. Served chilled or at room temperature.
Happy (lemon bar) snapping!


  1. Yum!!!!
    We set out to make tasty deserts too! We did a almond flour crisp this year that was amazing!
    Happy almost end of Pesach!

    1. How we love our desserts. I'm always way too full to partake in desserts...I never leave room! Happy Passover Tamar. xo

  2. LoVe the photos!
    I have got to try this recipe.....will need to search for some matzoh meal and potato starch.
    Thanks for sharing this wonderful recipe.
    Happy Passover!!! <3

  3. Hey D-if you can't find either/let me know. Do you small kosher sections in your grocery stores? Thank you and Happy Easter my friend

  4. I too grew up Christmas but am now Hanukkah, although we do a bit of Christmas, just not the religious part. Saving your recipe for next Passover, they look so delicious and I love anything with lemon! I always do the chocolate caramel matzo but I think it's time for something different. Happy Passover!

    1. Hi Susan! I do the bark too but we call it crack! My recipe is under lock and key tho! So happy we connected.

  5. My daughter has the same problem, she loves to bake, but people always expect certain things from her. Now she just needs a bigger kitchen in her new place, or at least more counter space. In the meantime, she still uses mine and my ingredients.

  6. I bet there is a solution to your daughters counter issue on Pinterest! I bet you enjoy the visits tho :-)

  7. Oh my, look at those lemon bars !
    Your photos are wonderful, Kelly, so love the way you've displayed the bars ...
    makes them even more delicious ! :-)
    Thanks for the recipe !
    Enjoy your week,

    1. Sylvia, thank you. That means so much to me. Always so happy when you stop by :-)

  8. I think love is a secret ingredient. :) Your lemon bars look delicious. I will have to try the recipe...

    1. Hi Michelle, I've learned over the years it's all about the love!!!


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