Lemon Wafer Bars
Ingredients
- 12 egg whites
- 1 ½ cups cups sugar
- 2 tbsp potato starch
- 3 cups ground almonds
Lemon Curd Cream
- 2 whole eggs
- 8 egg yolks
- 1 cup sugar
- ¾ cup fresh lemon juice
- 2 tbsp margarine or frozen oil
Chocolate or Coffee Filling Option
- 12 yolks
- 1 ½ cups sugar
- 2 ½ tbsp cocoa or 4 tbsp coffee (diluted)
- 1 ½ cups oil
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In the bowl of an electric mixer, beat egg whites until foamy. Slowly add in sugar, beating until stiff peaks form.
- With the mixer running on low, slowly add the potato starch and the ground nuts until combined. Using a spatula, make sure it is all evenly incorporated.
- Divide batter between pans and use a spatula to spread evenly. Bake until golden, 20-25 minutes.
- Prepare the lemon curd cream: Combine eggs, yolks, sugar, and lemon juice in a double boiler. Cook, stirring occasionally, until mixture thickens, about 10-12 minutes. Mixture may curdle slightly. Blend mixture using an immersion blender (if using a standard blender, blend and return mixture to the pot). Whisk in margarine.
- Remove lemon cream from the heat. Let cool.
- Using a spatula, spread half the cream over one cake. Carefully place second cake over the cream. Spread the remaining cream over the second cake. Freeze until firm.
- Slice into squares or bars and serve frozen. Optional: Garnish with whipped cream.
Chocolate or Coffee Filling Option
- In the bowl of an electric mixer, beat yolks, gradually adding sugar. Add remaining ingredients. Place in a double boiler and cook, stirring occasionally, 20-30 minutes, until thickened.
