Gluten free, dairy free and K for P these Kosher for Passover Lemon Bars perfectly satisfy your holiday and/or year round gluten free baking needs.
We tested this recipe with a sheet pan that was 17×12 inches you can find it here on Amazon.
P.S. They keep in the fridge for up to a week and freeze amazing (between layers of parchment). If this recipe doesn’t scream “batch bake” for a rainy day or a family trip I don’t know what does.
GLUTEN FREE LEMON BARS
Servings
32 Servings
Ingredients
- ¾ cup extra virgin olive oil
- 4 tablespoons sugar
- 1 tablespoon pure vanilla extract
- ¼ teaspoon kosher or sea salt
- 5 cups finely ground almonds
- Zest from 1 large lemon preferably organic
- 4 cups sugar
- ⅔ cup potato starch
- Finely grated zest from 2 large lemons (preferably organic)
- ½ teaspoon kosher or sea salt
- 8 large eggs
- 1½ cups lemon juice from about 6 medium lemons
- Powdered sugar for dusting (optional)
Instructions
Crust
- Preheat oven to 350°F. Line a 17×12-inch baking sheet with parchment paper and grease well.
- In a large bowl, mix evoo, sugar, vanilla, salt, almonds, and lemon zest until just combined. Press crust into and up the side of the lined sheet pan.
- Bake at 350°F until lightly browned, about 15 to 20 minutes. Set aside.
Filling
- In a large bowl whisk together sugar, starch, zest, and salt to break up starch clumps. Add eggs and lemon juice and whisk until smooth.
- Gently pour filling into baked crust. Bake at 350°F for 20 to 30 minutes until the center is no longer jiggly.
- Cool completely before chilling in the fridge for a few hours or overnight. Slice into bars and garnish with powdered sugar just before serving if desired.
so if there is a nut allergy what can be substituted?
We haven’t tested any substitute for this recipe, sorry.
We have nut allergies in the family.. can i use gluten free cake meal instead
You can try, we can’t say how well it will hold up.
Thanks so much for sharing these tips!
I love this dessert. It is so delicious and everyone always love it. I make it both during Pesach and throughout the year. But here are few tips that I learned.
1) Follow the recipe. Every. Step. Mix sugar and potato starch for the filling first. Then add other ingredients. Or else you will have lumps.
2) once filling is done. Use right away. Don’t let it sit. Makes the filling rubbery once cooked.
3) once you poured the filling in the crust. Don’t let it sit either. Bake it right away. It will make the crust float to the top if it sits for a while.
Everything above I learned from experience and wish I know the first time I was making it.
I really hope everyone make this dessert. It is the most delicious dessert I ever had.
I have almond flour, both blanched and whole almond. When you’re gluten free, you have everything! Is it 5 cups already ground? Just want to be sure. Thank you! And have a lovely Pesach.
Yes, 5 cups already ground
Does it have to be pure vanilla extract? In Israel it’s very expensive and I didn’t see any for Pesach
We really prefer it, if you can find one that is not pure but smells good it should be fine
The text says it was tested with a 17”x12” pan, but the recipe calls for 9”x13”. Which is correct?
Both will work but more people have the 9×13 so that is why it is written for that size, but if you want it to look exactly like the video then we suggest the 17×12 pan.
It looks delicious but too much for the 2 of us. Can the recipe be halved?
Can these be made ahead and frozen?
Yes, they can be.