Pistachio Lemon Bars for Passover
Tangy pistachio lemon bars for Passover, perfect with candied lemon rind and fresh raspberries. A delightful twist on traditional bakery treats!
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Cooking tools:
- Tart pan
- Baking pan
- Oven
- Stove
- Mixing bowl
- Hand mixer
- Measuring cup
- Measuring spoon
- Bread knife
- Chef's knife
- Pot
- Colander
- Fork
- Peeler
- Grater
- Plate
- Wax paper
- Airtight container
Ingredients
- 2 sticks of unsalted butter or margarine (for parve) room temperature
- 1 3/4 cup matzo cake meal
- 1/2 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
- 1/2 cup shelled pistachios, finely chopped
- fresh raspberries and mint sprigs for garnish
- Candied Lemon Peel* (see recipe below)
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