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Streusel-Topped Lemon Tart

A sweet streusel topping pairs well with citrusy slices of this tart. It's a spectacular spin on basic lemon bars and appears on my menus for both family and company.—Lisa Varner, Charleston, South Carolina

12 ServingsPrep: 20 min. Bake: 40 min. + cooling

Ingredients

1-1/4 cups all-purpose flour
1/3 cup confectioners' sugar
1/2 teaspoon grated lemon peel
1/2 cup plus 2 tablespoons cold butter
FILLING:
4 eggs
1-1/2 cups sugar
1/4 cup lemon juice
1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon grated lemon peel
TOPPING:
1/3 cup all-purpose flour
1/3 cup packed brown sugar
3 tablespoons cold butter
2 tablespoons chopped pecans
Confectioners' sugar

Directions

In a small bowl, combine the flour, confectioners' sugar and lemon
peel; cut in butter until crumbly. Press onto the bottom and 1/2 in.
up the sides of a greased 9-in. springform pan. Bake at 350° for
10-15 minutes or until crust is lightly browned. Cool on a wire
rack.
In a small bowl, beat the eggs, sugar and lemon juice until thick and

2 of 2

Streusel-Topped Lemon Tart (continued)

Directions (continued)

lemon-colored. Beat in the flour, baking powder and lemon peel until
blended. Pour into crust. Bake for 20-25 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
for 20-25 minutes longer or until a toothpick inserted near the
center comes out clean. Cool completely on a wire rack. Remove sides
of pan. Dust with confectioners' sugar. Refrigerate leftovers.
Yield: 12 servings.

Nutrition Facts: 1 slice equals 350 calories, 15 g fat (8 g saturated fat), 103 mg cholesterol, 147 mg sodium, 51 g carbohydrate, 1 g fiber, 4 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.