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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, El Paso, Texas
  • Total Time
    Prep: 20 min. Bake: 40 min. + cooling
  • Makes
    12 servings

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 in. up the sides of a greased 9-in. springform pan. Bake 10-15 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 20-25 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 20-25 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.
Nutrition Facts
1 slice: 350 calories, 15g fat (8g saturated fat), 103mg cholesterol, 147mg sodium, 51g carbohydrate (36g sugars, 1g fiber), 4g protein.

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