Lemon Streusel Bars Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish (I used a glass one) with parchment paper, leaving an overhang on two sides. Grease the parchment with butter.
• For the crust: Using a food processor, or your hands in a large bowl, work together the flour, 2 sticks butter, and confectioners' sugar until a smooth dough forms. Spread the mixture on the bottom of the prepared baking dish and pat down so it's evenly distributed. Bake until lightly golden brown, 20 to 25 minutes. Remove the baking dish from the oven and set aside.
• For the filling: Whisk together the eggs and granulated sugar in another large bowl until fully combined and a pale yellow hue. Add the lemon juice, lemon zest and vanilla and whisk to combine. Add the dry ingredients (flour, baking powder and salt) and whisk until just combined.
• Pour the filling over the still hot crust and bake until the filling is just set, about 20 minutes. If you baked the crust ahead of time and it has cooled, bake for 35 to 40 minutes. Let cool and sprinkle with confectioners' sugar. Lift the bars out of the baking dish using the parchment overhang as handles. Cut into bars and garnish with little sprigs of rosemary, if you like. Enjoy!

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

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.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch cake pan with parchment paper, leaving a 2-inch overhang on the long ends; this will help you remove the lemon bars from the pan later. Lightly spray the pan with nonstick cooking spray.
• Add the flour, cheese and confectioners' sugar to a food processor. Pulse to incorporate all the ingredients. Slowly stream in the butter while pulsing, stopping occasionally to scrape the bowl down and to loosen any caked flour on the base of the bowl. Continue to pulse until the mixture has the texture of wet sand and holds together when pressed together in your hand. Transfer the mixture to the prepared pan and press and mold to dough to cover the base of the pan and up the sides about 3/4 inch. Transfer the pan to the oven and bake until the crust is set and the edges are golden brown, 15 to 20 minutes.
• In the meantime, make the lemon curd filling: Add the granulated sugar, flour, lemon zest, lemon juice, vanilla and eggs to a large bowl and whisk to evenly combine. Transfer the filling to the warm crust and bake until the curd is just set, 20 to 23 minutes.
• Let cool to room temperature on a wire rack, then transfer the pan to the refrigerator to cool for at least 2 hours or up to overnight. Dust with confectioners' sugar before slicing.

Steps:

• Preheat oven to 350°.
• Combine condensed milk, lemon juice and zest and mix well to make filling.
• In a separate bowl, mix butter and brown sugar until well blended.
• Add flour and oats cutting in with a pastry blender (as if making a pie crust) to a coarse crumb.
• Set aside two cups of crust mixture for topping.
• Press remaining crumbs into a 9" square pan.
• Spread filling evenly over the top of crust.
• Sprinkle with remaining crust mixture, patting it gently into the filling.
• Bake 30-35 minutes or until a light brown.
• Cool before cutting into 2 1/4" square 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.

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon butter.
• To make the crust, pulse the zest with 1/3 cup of the sugar in a food processor until the sugar is yellow and sandy, 1 to 2 minutes. Add 1 1/2 cups of the flour, the butter, cornstarch and salt and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer to a wire rack.
• Reduce the oven temperature to 300 degrees F. To make the filling, whisk the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth. Whisk in 1 cup lemon juice.
• Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 30 minutes.
• Cool the lemon bars on a wire rack, 30 minutes, then refrigerate uncovered until firm, at least 1 hour. Lift the bars out of the pan using the foil. Peel off the foil and cut into 24 bars. Dust with confectioners' sugar. Place a piece of gummy lemon candy on top of each square and serve.

Steps:

• Heat oven to 375*.
• Combine flour, oats, sugar, baking powder and cinnamon.
• Beat in butter just until moistened.
• Set aside 2 cups.
• Pat the rest into a greased 13x9 pan.
• Bake for 15 minutes.
• Toss apples with the 2 T flour.
• Stir in preserves.
• Spread over hot crust almost to edges.
• Mix nuts and the 2 cups oat mixture.
• Sprinkle over the apples.
• Bake for another 30 minutes.

Steps:

• Line the bottom and sides of a straight-sided 13-by-9-inch metal baking pan with foil.
• In a medium bowl, stir together the butter, 3/4 cup of the sugar and the salt. Whisk in the egg yolks. Stir in the flour to make a stiff dough. Transfer about 2 cups of the dough to the prepared pan and press evenly into the bottom. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or if short on time, freeze for 5-7 minutes). Preheat the oven to 325 degrees Fahrenheit.
• Bake the dough until crust begins to set but does not brown on the edges, about 20 minutes (center will not be firm yet). While crust bakes, prepare the streusel.
• With your fingers, combine the remaining sugar with the reserved dough until crumbly. Mixture should hold together when pressed, but readily break into smaller pieces.
• Spread the huckleberry preserves evenly over the hot crust. Scatter the streusel over the preserves, careful not to break it up too much. Set oven temperature to 350 degrees Fahrenheit and bake bars near top of oven until top is golden, about 25 minutes. Once cooled, cut bars into 1 3/4 inch squares.

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.