By Chef Jeff Nathan
Jeff Nathan is Executive Chef and co-owner of Abigael’s on Broadway and is an award-winning chef, restaurateur and cookbook author of two best selling books, Adventures in Jewish Cooking and Jeff Nathan’s Family Suppers.
1/2 cup granulated sugar
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 canister Jeff Nathan's Plain Gluten Free Panko Flakes
1 tablespoon ice water, or as needed
6 large eggs
1 1/2 cups granulated sugar
Grated zest of 1 lemon
2/3-cup fresh lemon juice, (about 4 large lemons)
1/2 -cup Jeff Nathan's Plain Gluten Free Panko Flakes, finely ground
1-teaspoon Passover baking powder
Pinch of kosher salt
Position a rack in the center of the oven and preheat to 350°F. Lightly butter a 13- X 9-inch baking pan.
To make the crust, beat the sugar and butter in a medium bowl with an electric mixer on high speed until the mixture is light in color and texture, about 3 minutes. Reduce the speed to low. Add the panko and mix until the mixture forms fine crumbs. Sprinkle with the water and stir until the dough clumps together. Add more water, a teaspoon at a time, if the dough is too dry. Press the dough evenly in the pan. Pierce the dough in a few places with a fork.
Bake until the dough is pale gold, about 15 minutes. Cool completely.
To make the filling, beat the eggs in a medium bowl with the electric mixer on high speed until the eggs are evenly colored and foamy. Add the sugar, lemon zest and juice, ground panko, baking powder, and salt and beat until blended. Pour into the cooled crust.
Bake until the filling is set, about 25 minutes. Cool completely on a wire rack.
Cut into bars, and lift out of the pan with a spatula. (The bars can stored for up to 3 days, individually wrapped in plastic wrap and refrigerated.)
Makes 12 bars, Dairy, Vegetarian, Gluten Free
Recipe: Kosher, dairy, vegetarian, gluten free, passover, pesach