Streusel Topped Lemon Shortbread Bars Food

STREUSEL-TOPPED LEMON TART

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.

STREUSEL-TOPPED LEMON SHORTBREAD BARS

Steps:

• 1. Preheat oven to 350 F. Combine first 3 ingredients in food processor. Add 3/4 cup butter to food processor, and pulse 12 to 15 times or until mixture resembles coarse meal. Add egg yolks to food processor, and pres just until mixture forms clumps. ( Clumps will be moist) Press mixture onto bottom of lightly greased 13 x 9 - inch pan.
• 2. Bake at 350 F for 16 to 18 minutes or just until edges are golden brown.Remove from oven, and reduce oven temperature to 325 F.
• 3. Whisk together 6 eggs and 2 cups sugar in large bowl until blended. Combine 1/2 cup flower and baking powder ; whisk into egg mixture until blended. Whisk in lemon zest and lemon juice. Immediately pour lemon mixture over hot crust in pan.
• 4. Bake at 325 F for 20 to 25 minutes or until filling is set. Remove from oven.
• 5. Combine 1/4 tsp. salt and remaining 3/4 cup flower and 1/2 cup sugar. Cut in 1/4 cup butter pieces with a pastry blander or fork until crumbly. Sprinkle topping over hot lemon mixture.
• 6. Bake at 325 F for 25 minutes or just until lightly golden.Let cool completely on a wire rack ( about 1 hour). Cut into 32 bars, and sprinkle evenly with powdered sugar just before serving.

LEMON STREUSEL BARS

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.

SHORTBREAD LEMON BARS

Steps:

• Preheat oven to 350°. In a food processor, combine the flour, confectioners' sugar, and lemon and orange zest. Add butter; cover and process until mixture forms a ball. , Pat into a greased 13x9-in. baking pan. Bake until set and the edges are lightly browned, 12-14 minutes. , In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake until set and lightly browned, 14-16 minutes. In a small bowl, combine topping ingredients. Spread over filling. , Bake until topping is set, 7-9 minutes longer. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.

LEMON SHORTBREAD BARS

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.)

LEMON BARS WITH SHORTBREAD CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan, making sure you grease the sides of the pan very well.
• In a medium bowl, stir together 2 cups flour and confectioners' sugar until well-blended. (If the confectioner's sugar is lumpy, sift or push it through a strainer to get the lumps out.).
• Blend in the melted butter. Press into the bottom of the prepared pan.
• Bake this (shortbread crust) in the preheated oven for 15 minutes, or until golden.
• In a large bowl, beat eggs until light.
• In a separate bowl, mix together the white sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs.
• Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
• Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.