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Dairy
Easy
45 Minutes
Diets 
Three layers with luscious lemon flavoring — a veritable burst of summer in each bite. They’re equally delicious milchig (dairy) or parve. They freeze well, too. Very refreshing!
1 and 1/2 cups flour (I used whole-wheat pastry)
1/2 cup Gefen Confectioners’ Sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest (optional, but recommended)
1/2 cup plus 2 tablespoons cold butter, or 1/2 cup oil
4 eggs
1 cup sugar
1/3 cup fresh lemon juice
1/8 teaspoon salt
1/4 cup flour (whole-wheat pastry)
2 teaspoons grated lemon zest
1 teaspoon grated orange zest (optional, but recommended)
1 teaspoon Haddar Baking Powder
1 and 1/2 cups (400 milliliters) light sour cream (I used 9% fat) or parve sour cream
1/3 cup sugar
1 teaspoon fresh lemon juice
1/2 teaspoon Gefen Vanilla
Preheat oven to 350°F (180°C).
Combine flour, sugar, and zests in the bowl of a mixer. Add butter or oil and mix until mixture is crumbly.
Pat into a 9- x 13-inch (20- x 30-centimeter) pan lined with Gefen Parchment Paper.
Bake for 11–12 minutes or until edges are lightly browned.
Meanwhile, prepare filling in the same bowl (no need to wash it first): Beat eggs and sugar on high speed until light and lemony. Add remaining filling ingredients and mix well.
Pour over hot crust. Bake for 12 minutes.
In a bowl, whisk together all topping ingredients until completely smooth. Carefully spread over filling.
Bake for seven minutes longer or until topping is set (it will not brown).
Cool well before cutting into bars.
Photography: Hudi GreeenbergerStyling: Janine Kalesis
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These were very yummy and gone in no time, the only adjustment i would make is more lemon in filling and topping, otherwise a definate keeper
I made these dairy and they’re delicious. Only issue is that they’re a bit time-consuming to make (three layers that bake at different times).