Saturday, April 15, 2017

I'm either really, really late...

...or 11 months early!
4.15.17


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...
...EVER!



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.

Enjoy!

Tangy Lemon Bars
Pastry:
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!
xo
Kelly

12 comments:

  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!

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

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  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.
    **hugs**
    Happy Passover!!! <3

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  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

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  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!

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    Replies
    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.

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  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.

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

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  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,
    Sylvia

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

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

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

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Thank you for stopping by my little corner of the blogging world. Your comments always put a smile on my face. Hope to see you again real soon.