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Pistachio Lemon Bars for Passover with raspberries

Pistachio Lemon Bars for Passover

Bakery-style bars from my kitchen to yours

My favorite

Who can resist tangy, zesty lemon bars? These are that good… especially at Passover – they taste just like the real deal. Adding sweet and colorful pistachio nuts adds a little interest and sophistication.

Candied Lemon Rind – ready to dip in sugar and dry

The base of the bars is a short crust made with matzo cake meal, it’s a fine grind. Simply pat the crumbly dough in the bottom of a pan. Tip: smooth the crust with the back of a measuring cup.

Pistachio Lemon Bars for Passover with raspberries

Ingredients

2 sticks of unsalted butter or margarine (for parve) room temperature

1  ¾ cup matzo cake meal

½ cup pure cane sugar

5 large eggs (cage free if available)

2 cups pure cane sugar

6 tablespoons fresh lemon juice

2 teaspoons fresh lemon rind, minced or finely grated

5 tablespoons potato starch (can use tapioca flour)

1 tablespoon pure cane sugar

½ cup shelled pistachios, finely chopped

fresh raspberries and mint sprigs for garnish

Candied Lemon Peel* (see recipe below)

Instructions

1

Grease a 9 x 13 ” pan or fluted pan with a removable bottom. Preheat oven to 350 degrees. Beat together the buter or marjorine, 1  3/4 cups of matzo cake meal, and 1/2 cup of super fine sugar until combined (will look crumbly.)
Pat mixture evenly into the pan, covering the bottom. Use the bottom of a measuring cup to smooth. Bake the crust for 15 – 20 minutes until just turning golden. Take out of the oven.

2

Reduce the oven temperature to 325 degrees.

3

In the meantime beat the eggs with the sugar until light in color, about 2 minutes. Add the lemon juice and the lemon rind, the potato starch (or tapioca flour) and the nuts, combining well. Pour this mixture onto the partially cooked crust. Sprinkle with the 1 T. of sugar on the top. Return to the oven and bake an additional 30 – 35 minutes until the filling is just set. Cool completely. Cut into squares with a sharp serrated knife.
Garnish with candied lemon rind.
Serve with raspberries and mint sprigs.

4

Sprinkle top of bars with confectioner’s sugar (source kosher for Passover if needed.).

5

To make traditional lemon bars, substitute regular flour for the matzo cake meal.

6

*Candied Lemon Peel:

Place the julienned lemon rind* in a small pot, cover with filtered water. Bring to a boil. Strain and repeat – cover with filtered water again, strain. In the pot add 1/2 cup sugar and 1/4 cup filtered water. Bring to a boil, stirring until the sugar has dissolved

7

Add the drained lemon rind and simmer for 15 minutes until the lemon rind is translucent. remove to a small bowl to cool. When cool, add the remaining 1/2 cup sugar to a medium sized plate. With a fork, take out a few pieces of rind, roll in sugar to coat, remove dipped pieces to a large plate lined with waxed paper.

8

Give them some space on the plate. They are ready to use when completely dry. Store in a clean glass container. Use within a few months.

* Straight edged vegetable peeler is recommended.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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