Streusel Topped Lemon Shortbread Bars Recipes

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.

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.

RHUBARB SHORTBREAD STREUSEL BARS

Steps:

• Start with marinating the rhubarb. Wash and dry the rhubarb and cut into small dices. Add together with the smashed raspberries to a bowl and mix with 2 tbsp. of the sugar - cover and let sit for about 1 hour.
• p id="instruction-step-2″>2. While the rhubarb is marinating prepare the streusel. Line a 9×9 inches (22x22cm) square baking tin with some baking parchment and set aside. Add flour, sugar, and salt to a large bowl and mix to combine. Add the butter in small pieces as well as the vanilla extract and mix everything with your hands until you get different sized streusel - make sure there is no more flour on the bottom of the bowl. Take a little bit more than half of the streusel and transfer it to the prepared baking tin. Press to the bottom and into the corners to get one even layer, prick several times with a fork. Place with the remaining streusel in the fridge until the rhubarb is ready - at least 20 minutes.
• ="instruction-step-3″>3. Preheat the oven to 375°F (190°C). Bake the crust for about 15 minutes until it gets some color around the edges. Take out of the oven and lower the temperature to 350°F (180°C). Let cool down for a bit.
• struction-step-4″>4. Drain the rhubarb if there is a lot of liquid - some is ok though. Add the lemon juice and sugar and mix to combine. Sprinkle the flour on top and mix until all is well combined. Pour that filling on top of the baked crust and spread evenly. Sprinkle with the streusel from the fridge and bake for 40-50 minutes or until the streusel have a nice golden color and the filling is bubbly. Take out of the oven and let cool down completely before removing it from the tin.
• ruction-step-5″>5. If you want to add the glaze on top (optional), mix the confectioners' sugar with 1 tsp. of the milk and the vanilla extract and add more milk until the consistency is nice and thick and not too runny. Drizzle over the rhubarb bars and let harden/dry before slicing.

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.)