Good Passover desserts are hard to come by, especially when you try to make them with matzah meal. I tend to avoid the matzah issue altogether and make a lot of desserts with nut flours. I’ve made this recipe in the past as a pie but, well, my mom asked for cookies this year. If you go the pie route, simply top with whipped cream and serve. The crust works well for other kinds of pies, too. Chag sameach!
Total time: 1 hour, plus chilling time
Yield: 36-64 bars (depending on how big you cut them)
- 1 1/2 cups almond meal/flour
- 3/8 cup powdered sugar*
- 3 tbsp chilled butter, cut into bits
- 2 1/4 tbsp cream
- 3 large egg yolks
- 14-oz can sweetened condensed milk
- 1/2 c bottled key lime juice or fresh lime juice (about 3 limes)
- 1/3 c sugar
- Blend the first four ingredients in a food processor until dough clumps together. Chill for 15 minutes.
- Press dough into greased 8”x8” baking dish using wet hands. Bake at 350 degrees on the center rack for 10 minutes or until browned lightly. Set aside to cool.
- While the crust is cooling, beat the yolks, sugar, and condensed milk together in a large bowl. Gradually beat in the lime juice on low speed.
- Spread the filling over the top of the cooled crust and bake for 15 minutes, or until set.
- Allow bars to cool a before refrigerating for 1-2 hours. Slice and serve.
* Regular powdered sugar is made with corn starch, which is not kosher for Passover under Ashkenazi rules. You can buy kosher for Passover powdered sugar. I used some that I found in the organic section that was made with tapioca starch. You can also make your own in the food processor with granulated sugar and potato starch.
© Courtney Weiner. All Rights Reserved.