Streusel-Topped Lemon Tart

Sliced in small pieces

  This is a good recipe for a lemon tart that is different from several I have made. The streusel topping is quite different, and the filling is similar to lemon bars. If you do not have a springform pan, this might be the time to buy one. They are good for many things though it is usually a good idea to wrap the bottom and sides with foil or place on a cookie sheet when baking with them. 

  I did change one or two small things in the recipe to suit our tastes, but nothing too different. If you like lemon, I would add more lemon peel to the filling as we felt it could have had more lemon flavor, but then, we all like lemon.

Streusel-Topped Lemon Tart

Crust

1 ¼ cups all purpose flour

⅓ cup confectioners’ sugar

½ cup cold butter

FILLING

4 eggs

1 ½ cups sugar

¼ cup lemon juice

¼ cup all purpose flour

1 teaspoon baking powder

1 teaspoon grated lemon peel or to tste

TOPPING

⅓ cup all purpose flour

⅓ cup packed brown sugar

3 tablespoon cold sugar

2 tablespoons chopped pecans

  In a small bowl, combine the flour, confectioners’ sugar and lemon peel, cut in butter until crumbly. Press onto the bottom and ½ inch up the sides of a 9” springform pan. Bake at 350° for 10 to 15 minutes or until crust is lightly browned. Cool on wire rack.

  While crust is cooling slightly, in mixer bowl beat the eggs, sugar and lemon juice until thick and lemon colored. Beat in the flour, baking powder and lemon peel until blended. Pour into crust. Bake for 20 to 25 minutes or until set. (mine took the 25 minutes)

  For topping, in a small bowl, combine the flour and brown sugar; cut in butter until crumbly. Stir in pecans. Sprinkle over filling. Bake for 20 to 25 minutes longer or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Remove sides of pan. Refrigerate leftovers.

Yield 12 servings

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