Parve Lemon Bars

    • Prep Time
    • 15 mins
    • Cook Time
    • 40 mins
    • Yield
    • 9 bars
    • Difficulty Level

This is a recipe for lemon bars. The great thing is that these lemon bars are parve. Every week I go nuts thinking what to serve for dessert for Shabbat dinner, which usually includes a meat course. This recipe is just the thing.

It’s the perfect end to any meal, if you ask me. Sweet, tangy goodness. Enjoy!

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98 Ratings

Ingredients

  • 12 tbsp margarine, frozen
  • 1 3/4 cup plus 3 tbsp all-purpose flour
  • 3/4 cup powdered sugar, plus more for dusting
  • 3/4 tsp salt
  • 3 large eggs plus 1 yolk, lightly beaten
  • 1/2 cup honey
  • 3/4 cup fresh lemon juice
  • zest from 1 lemon

Instructions

  • 1. Preheat oven to 350 degrees Fahrenheit. Line a 9x13-inch baking dish with parchment paper.
  • 2. Grate the frozen margarine on a cheese grater with large holes. In a separate bowl, whisk flour, powdered sugar and salt. Add margarine and stir with spoon until mixture looks crumbly, like coarse sand.
  • 3. Transfer mixture to baking dish and press evenly with your hands. Chill crust in freezer 15 minutes. Bake until slightly golden, 15-20 minutes. Cool slightly.
  • 4. Meanwhile, whisk together remaining ingredients. Allow the flour to absorb for 10 minutes, then whisk again until the filling is smooth. If there are any lumps of flour, pass filling through a mesh strainer to remove.
  • 5. Pour filling on top of the baked crust, and bake again for 15-20 minutes or until the center is set but not solid.
  • 6. Cool on a wire rack for 20 minutes, then refrigerate until chilled. Slice and enjoy!

Instructions

  • 1. Preheat oven to 350 degrees Fahrenheit. Line a 9x13-inch baking dish with parchment paper.
  • 2. Grate the frozen margarine on a cheese grater with large holes. In a separate bowl, whisk flour, powdered sugar and salt. Add margarine and stir with spoon until mixture looks crumbly, like coarse sand.
  • 3. Transfer mixture to baking dish and press evenly with your hands. Chill crust in freezer 15 minutes. Bake until slightly golden, 15-20 minutes. Cool slightly.
  • 4. Meanwhile, whisk together remaining ingredients. Allow the flour to absorb for 10 minutes, then whisk again until the filling is smooth. If there are any lumps of flour, pass filling through a mesh strainer to remove.
  • 5. Pour filling on top of the baked crust, and bake again for 15-20 minutes or until the center is set but not solid.
  • 6. Cool on a wire rack for 20 minutes, then refrigerate until chilled. Slice and enjoy!

Rate this recipe

  • 98 people rated this recipe

  • Average Rating

    (2.9 / 5)


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