Archive for the 'Lemon Bars' Category



NatraZyle is a new sugar substitute.. With 40% fewer calories than sugar, producing no highs or lows, with all the sweetness of the original and without any aftertaste so prevalent among other sugar substitutes, without any chemicals, you can safely use it in any recipe that calls for sugar.

The Natrazyle brand of Xylitol is made from corn, while others make it from birch. It’s corn origin is the reason it has no aftertaste. The company also has two other products, so far, a ketchup produced with their own corn based Xylitol and a mock honey. All three products are great for diabetics and anyone concerned with their sugar intake.

NatraZyle's Honey substitute, Xylitol and ketchup

SYR and I tried each of the products and here’s what we found.

  1. The honey substitute tastes very much like honey, though it’s considerable looser (more watery) in its consistency.
  2. The ketchup differs from regular ketchup in the fact that it is made with Natrazyle‘s brand of Xylitol and that instead of vinegar they use apple cider. It tastes a little different than conventional ketchup but it is very good, nevertheless.
  3. We used the sugar substitute in a recipe (below) with very delicious results

We tried their Xylitol in a recipe that called for powdered sugar. Since NatraZyle comes only in granulated format we put the Xylitol in a food processor to make it powdery (don’t laugh, it works!!). Then we used it in the same proportion we would have used real sugar (as called for in the recipe).

We adapted a recipe from the Simply Southern – With a Dash of Kosher Soul cookbook.

Lemon Bars

Lemon Bars


  • 2 1/4 cups all-purpose flour, divided
  • 1/2 cup powdered Natrazyle‘s Xylitol
  • 2 sticks margarine, softened
  • 4 eggs
  • teaspoon baking soda
  • 1/2 teaspoon salt
  • 4-6 tablespoons lemon juice
  • 2 cups NatraZyle‘s Xylitol


  1. Cream 2 cups flour, powdered Natrazyle‘s Xylitol and margarine until smooth.
  2. Press mixture into bottom of a greased 13x9x2 inch baking dish.
  3. Bake at 325 F for 20 minutes. Do not brown
  4. Blend eggs, 1/4 cup flour, baking powder, salt, lemon juice and Natrazyle‘s Xylitol.
  5. Pour mixture over over crust.
  6. Bake at 325 F for 30 minutes.
  7. Sprinkle with powdered sugar.
  8. Immediately cut into squares.

Yields 15 servings

Enjoy, gentle reader, enjoy! We certainly did.



Luscious and Pareve Lemon Bars

Easy, but delicious recipe. The grandkids loved it and so did my own sweet tooth! I just had to reprint it from from the Center for Kosher Culinary Arts Pro Baking and Pastry Professional Program blog.

CKCA director Jesse Blonder recently took this gorgeous picture of the Pro Baking and Pastry class’s lemon bar creations. Such a picture deserves applause, and everyone who has seen the photo is asking for the recipe. So here is the CKCA version of the incomparable lemon bar.


3 cups unsalted margarine
2 and 2/3 cup powdered sugar
1 pint pasteurized egg substitute
1 egg yolk
2 whole eggs
7 cups flour

Cream the margarine and powdered sugar. Combine all egg products, and slowly add to the creamed sugar mixture and incorporate. With the mixer on low, slowly add the flour. Do not overmix.

Dust a pan with flour, cover with parchment paper, and pack the dough with your fingers into the pan evenly and refrigerate for at least one hour. Prick the surface with a fork and bake at 350 degrees for 15 minutes or until golden.


8 eggs
2 and 3/4 cup sugar
1/4 cup flour
11 fluid oz. lemon juice
5 fluid oz. almond milk
1/2 tsp salt
1/2 cup powdered sugar

Whip the sugar and eggs until smooth. Whisk in the pastry flour, then add the liquid ingredients and salt. Pour the filling into the baked dough, and bake at 325 degrees for 25 minutes, until set. Cool, and then dust with powdered sugar. Enjoy!

It was easy to prepare and tasted great. We decided to make them again, for this Shabbos. Based on Tuesday’s experience, I know we’ll enjoy them


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