Streusel-Topped Lemon Tart |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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 Ingredients:
1-1/4 cups king arthur unbleached 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 king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon grated lemon peel |
topping: |
1/3 cup king arthur unbleached all-purpose flour |
1/3 cup packed brown sugar |
3 tablespoons cold butter |
2 tablespoons chopped pecans |
confectioners' sugar |
Directions:
1. Preheat oven to 350°, In a small bowl, combine 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 10-15 minutes or until crust is lightly browned. Cool on a wire rack.
2. In a small bowl, beat eggs, sugar and lemon juice until thick and lemon-colored. Beat in flour, baking powder and lemon peel until blended. Pour into crust. Bake 20-25 minutes or until set.
3. 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 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.
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