STREUSEL-TOPPED LEMON TART

Streusel-Topped Lemon Tart image

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

Time 1h

Yield 12 servings.

Number Of Ingredients 17

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

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.