LEMON STREUSEL BARS
These unique lemon bars have a creamy filling made with condensed milk, sandwiched between a sweet, crumbly streusel. The recipe is from a Pampered Chef cookbook created especially for their stoneware collection. If you don't have a stoneware baking dish of the correct size, I'm sure a regular pan would be just fine. The bars might require less baking time, though.
Provided by A Messy Cook
Categories Bar Cookie
Time 50m
Yield 16 bars
Number Of Ingredients 7
Steps:
- Combine filling ingredients until fully blended.
- Blend butter and brown sugar together, add flour and oats, and mix with pastry blender until mixture resembles coarse crumbs.
- Reserve 2 cups streusel and press remaining streusel onto bottom of sprayed 9-inch baking pan.
- Spread filling over crust, sprinkle with reserved streusel, and pat streusel gently into filling.
- Bake 30-35 minutes at 350° or until light golden brown, and cool completely before cutting into bars.
LEMON BARS
Steps:
- Cream butter and sugar, then add the flour and oatmeal to make the dough (it will be a little crumbly). Set aside. Stir juice and zest into milk. Set aside. Butter (or spray) a 9 by 13 inch pan. Press two-thirds to three-quarters of the dough into the pan. Spread lemon/milk mixture evenly over the top of the dough. Sprinkle the remaining dough (kind of like streusel) over the top. Bake at 350 degrees for 30 to 35 minutes until golden. When cool, slice into 1-inch squares.
LEMON BARS
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h55m
Yield 20 bars
Number Of Ingredients 9
Steps:
- For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter and line with foil.
- Cut together the butter, flour, granulated sugar and salt. Press into the prepared pan and bake until golden, about 20 minutes.
- For the filling: Whisk together the granulated sugar, flour and eggs until smooth. Add the lemon zest and juice and mix until combined. Pour over the crust and bake until just set, about 20 minutes.
- Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.
BLUEBERRY STREUSEL BARS WITH LEMON-CREAM FILLING
These will disappear! With blueberries so good for everyone, you could almost consider this health food!
Provided by KathyP53
Categories < 4 Hours
Time 1h20m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat oven to 350 degrees.
- Line a 9x13" metal baking pan with foil, leaving a 1" overhang on the ends. LIghtly butter the botton and sides of the foil.
- In a large bowl, combine flour, oats, sugar, salt and baking powder. Using your fingers, blend butter completely into the flour mixture. Transfer 2 cups of crumb mixture to another bowl and reserve for topping. Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. Tamp it down with the bottom of a measuring cup to even it out. Bake crust until starts to form a dry top, 10-12 minutes.
- Meanwhile, in a medium bowl, whisk the condensed milk, lemon juic, lemon zest, and egg yolk. Let this mixture stand for 5 minutes; it will beginto thicken.
- Sprinkle the blueberries evenly over th hot crust and drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute a little more evenly, but take care not to crush the blueberries. It's fine if lemon mixture isn't perfectly even. Bake until the lemon mixture just begins to form a shiny skin, 7-8 minutes.
- Sprinkle the reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until filling is bubbling at the edges and top is brown, 25-30 minutes.
- Let the bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a rack to cool completely. Remove the foil and cut into 24 bars when cool. The bars may be stored at room temperature for a few hours but otherwise should be kept in the refrigerator.
Nutrition Facts : Calories 256.4, Fat 9.8, SaturatedFat 5.9, Cholesterol 34.8, Sodium 142.5, Carbohydrate 38.9, Fiber 1.3, Sugar 22.5, Protein 4.2
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
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 17
Steps:
- 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 : Calories 350 calories, Fat 15g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 147mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
MAKEOVER CREAM CHEESE STREUSEL BARS
With an oh-so-chocolaty crust, a crispy, crunchy topping and soft cream cheese filling, these delectable bars are over-the-top indulgent. -Janet Coops, Duarte, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk together first five ingredients; cut in butter until fine crumbs form (mixture will be powdery). Reserve 1/2 cup mixture for topping. Lightly press remaining mixture into an 8-in. square baking pan coated with cooking spray. Bake just until set, 8-10 minutes., Beat cream cheese until smooth. Gradually beat in milk. Add egg and vanilla; beat just until blended. Pour over crust. Bake 15 minutes., Sprinkle reserved topping over filling. Bake until filling is set, 5-10 minutes. Cool completely on a wire rack. Store in refrigerator.
Nutrition Facts : Calories 216 calories, Fat 9g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
SAVANNAH SMILES ZESTY LEMON STREUSEL BARS RECIPE - (4.3/5)
Provided by á-164492
Number Of Ingredients 13
Steps:
- 1. Cream together all 4 crust ingredients with an electric mixer, until it forms into dough. 2. Spread the crust dough evenly into a 9"x9" pan. 3. Bake crust for 10 minutes at 350 deg. 4. While the crust is baking, prepare the filling by combining all the filling ingredients in a mixing bowl and mix with an electric mixer for about 2 minutes. 5. Remove the crust from the oven and immediately pour filling on top of the hot crust. 6. Sprinkle the crushed cookies evenly over the filling. 7. Continue baking the bars for 20-25 minutes until set. 8. Remove from the oven and cool. 9. Dust with powdered sugar and serve
LEMON SHORTBREAD BARS
Categories Cookies Food Processor Citrus Dairy Fruit Dessert Bake Easter Fourth of July Kid-Friendly Lemon Spring Summer Shower Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 16
Number Of Ingredients 20
Steps:
- For crust:
- Preheat oven to 350°F. Lightly coat 13x9x2-inch metal baking pan with nonstick spray. Blend flour, sugar and salt in processor to combine. Cut in butter, using on/off turns, until mixture resembles coarse meal. Add egg yolks and blend until moist clumps form. Press mixture onto bottom of prepared pan. Bake until just beginning to turn golden brown around edges, about 10 minutes. Remove crust from oven; reduce temperature to 325°F.
- Meanwhile, prepare lemon filling:
- Whisk eggs and sugar in large bowl to blend. Whisk flour and baking powder in medium bowl to blend. Add flour mixture to egg mixture, whisking to blend. Whisk in lemon juice and peel. Immediately pour lemon filling over hot crust; bake until filling is set, about 30 minutes. Maintain oven temperature.
- For streusel:
- Blend flour, 1/2 cup sugar and salt in processor to combine. Cut in butter, using on/off turns, until mixture resembles coarse meal.
- Sprinkle topping over hot lemon bars; continue to bake until just golden, about 25 minutes longer. Cool completely. Sprinkle powdered sugar over. Cut into bars. (Can be made 2 days ahead. Store in airtight container at room temperature.)
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LEMON STREUSEL SQUARES - AMANDA'S COOKIN' THE BLOG
From amandascookin.com
Ratings 7Calories 413 per servingCategory Desserts
- In bowl of your food processor, pulse to combine flour and sugar. Add vanilla extract and pulse two or three times to combine. Add butter all at once and process until coarse crumbs are formed, just as the dough begins to come together. Dump two-thirds of the crumb mixture into prepared pan and press evenly. Set remaining crumb mixture aside for the topping.
WHITE CHIP LEMON STREUSEL BARS | RECIPES - HERSHEYLAND
From hersheyland.com
Servings 24Total Time 3 hrs
- Heat oven to 350°F. Lightly grease 13x9x2-inch baking pan. Combine sweetened condensed milk, lemon juice and lemon peel in medium bowl; set aside. Measure out 1/4 cup and 1/3 cup white creme chips; set aside. Add remaining white creme chips to lemon mixture.
- Beat butter and brown sugar until blended in large mixer bowl. Stir together flour, oats, pecans, baking powder and salt; add to butter mixture, blending well. Remove 1-2/3 cups oats mixture; set aside. Add egg to remaining mixture, blending until crumbly. Press egg/crumb mixture on bottom of prepared pan. Gently spoon lemon mixture on top, spreading evenly. Add reserved 1/3 cup white creme chips to reserved crumb mixture. Sprinkle over lemon layer, pressing crumbs lightly.
- Bake 20 to 25 minutes or until lightly browned. Cool in pan on wire rack. Place remaining 1/4 cup white creme chips and shortening in small microwave-safe bowl. Microwave at Medium (50%) 30 seconds; stir. If necessary, microwave at Medium 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over bars. Allow drizzle to set; cut into bars. *To toast pecans: Heat oven to 350°F. Spread pecans in thin layer in shallow baking pan. Bake 7 to 8 minutes, stirring occasionally, until golden brown; cool. White Creme Chip Lime Streusel Bars: Make as directed above substituting lime for lemon.
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