Passover Lemon Bars

From: Amy Rabin (Susan Fink)

Crust

1 cup margarine (2 sticks)
1 cup potato starch
1 cup matzah cake meal
1/2 cup powdered sugar

Cream margarine and powdered sugar. Add potato starch and cake meal. Pat and fit into 9x13 pan. Bake at 350 degrees for 20 minutes.

Filling:
2 cups sugar
2 Tbsp potato starch
6 Tbsp lemon juice
2 Tbsp matzah cake meal
4 eggs, beaten
1 tsp lemon zest

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

Tags

• Pesach