Clarion County Recipe of the Day: Streusel-Topped Lemon Tart

J.C. Taggart

J.C. Taggart

Published October 17, 2019 4:01 am
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This recipe is a spectacular spin on basic lemon bars!

Streusel-Topped Lemon Tart

Ingredients

1-1/4 cups all-purpose flour
1/3 cup confectioners’ sugar
1/2 teaspoon grated lemon zest
1/2 cup plus 2 tablespoons cold butter

Filling:

4 large eggs, room temperature
1-1/2 cups sugar
1/4 cup lemon juice
1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon grated lemon zest

Topping:

1/3 cup all-purpose flour
1/3 cup packed brown sugar
3 tablespoons cold butter
2 tablespoons chopped pecans
Confectioners’ sugar

Directions

~Preheat oven to 350°.

~In a small bowl, combine flour, confectioners’ sugar, and lemon zest; cut in butter until crumbly. Press onto the bottom and 1/2 inch up the sides of a greased 9-inch springform pan. Bake 10 to 15 minutes (or until crust is lightly browned). Cool on a wire rack.

~In a small bowl, beat eggs, sugar, and lemon juice until thick and lemon-colored. Beat in flour, baking powder, and lemon zest until blended. Pour into crust. Bake 20 to 25 minutes or until set.

~For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Sprinkle over filling. Bake 20 to 25 minutes (or until a toothpick inserted in the center comes out clean).

~Cool completely on a wire rack. Remove sides of pan. Dust with confectioners’ sugar. Refrigerate leftovers.

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