Best 5 Lemon Streusel Bars Recipes

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**Indulge in a Delightful Culinary Journey with Lemon Streusel Bars: A Symphony of Sweet and Tangy Flavors**

Prepare yourself for a tantalizing treat that will awaken your senses and satisfy your sweet cravings. Lemon streusel bars, a delectable confection, offer a harmonious blend of tangy lemon and buttery streusel that will leave you utterly captivated. These delectable treats are perfect for any occasion, whether it's a casual get-together with friends, a festive celebration, or simply an indulgent moment to yourself. With a flaky crust, a luscious lemon filling, and a golden-brown streusel topping, these bars are a symphony of flavors and textures that will take your taste buds on an extraordinary adventure. Discover the secrets behind this culinary masterpiece as we unveil the recipes hidden within this article, guiding you through each step to create these heavenly lemon streusel bars in the comfort of your own kitchen.

Let's cook with our recipes!

LEMON STREUSEL BARS



Lemon Streusel Bars image

These unique lemon bars have a creamy filling made with condensed milk, sandwiched between a sweet, crumbly streusel. The recipe is from a Pampered Chef cookbook created especially for their stoneware collection. If you don't have a stoneware baking dish of the correct size, I'm sure a regular pan would be just fine. The bars might require less baking time, though.

Provided by A Messy Cook

Categories     Bar Cookie

Time 50m

Yield 16 bars

Number Of Ingredients 7

1 (14 ounce) can sweetened condensed milk
2 teaspoons freshly grated lemon zest
1/2 cup fresh lemon juice
3/4 cup butter, softened
1 cup brown sugar, firmly packed
2 cups flour
1 1/2 cups rolled oats

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 SHORTBREAD BARS



Streusel-Topped Lemon Shortbread Bars image

Light and tasty first time make it and come out good!! Family love it!

Provided by Sylwia Wojdyla Ohlrich

Categories     Other Desserts

Time 1h25m

Number Of Ingredients 14

2 c all purpose flour
3 Tbsp granulated sugar
1/2 tsp salt
3/4 c cold butter, cut into 1/2-inch pieces
2 egg yolks
6 large eggs
2 1/2 c granulated sugar, divided
1 1/4 c all purpose flour, divided
1 tsp baking powder
4 tsp lemon zest
1/2 c fresh lemon juice
1/4 tsp salt
1/4 c cold butter, cut into 1/2-inch pieces
powdered sugar for garnish

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.

BLUEBERRY-STREUSEL BARS WITH LEMON CREAM FILLING



BLUEBERRY-STREUSEL BARS WITH LEMON CREAM FILLING image

Categories     Dessert

Number Of Ingredients 11

3 cups (13-1/2 oz) all-purpose flour
1 1/2 cups rolled oats (not quick oats)
1 1/3 cups packed light brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, at room temperature
1 large egg, separated
14 oz can sweetened condensed milk
1/2 cup fresh lemon juice
2 teaspoons lemon zest
2 1/2 cups (about 13 oz) room-temperature blueberries

Steps:

  • Preheat oven to 350 F. Line a 13x9 metal baking pan with foil, leaving a slight overhang on both sides to lift the bars out. Spray the pan/foil with cooking spray. Whisk the flour, oats, brown sugar, salt and baking powder together in a large bowl. Use a pastry blender (or your fingers) to cut the butter into the dry ingredients completely. (In other words, until the pieces of butter aren't visible anymore.) Set aside and reserve 2 cups of these crumbs for the topping. Beat the egg white with a fork until broken up and foamy. Add it to the crumbs and mix to incorporate. Transfer the mixture to the prepared pan and press to form an even layer of crust. Bake for about 10-12 minutes, or until the top starts to look dry. Meanwhile, whisk the condensed milk, lemon juice, lemon zest, and egg yolk together in a medium bowl. Let stand for 5 minutes; the mixture will begin to thicken slightly. When the crust has finished baking, transfer the pan to a wire rack and sprinkle the blueberries evenly over the hot crust. Drop spoonfuls of the lemon mixture over the blueberries then spread the lemon mixture gently to distribute it. Work carefully so you don't crush the berries; the lemon layer doesn't have to cover every bit of the crust. Bake until the lemon layer begins to form a shiny skin, about 7-8 minutes. Remove the pan to a wire rack and use your fingers to press the reserved crumb mixture into small clumps and sprinkle them over the lemon layer. Use all of the crumb mixture to cover the lemon layer completely. Bake for 25-30 minutes, or until the filling is bubbling at the edges and the streusel topping is golden brown. Transfer the pan to a wire rack and let the bars cool for about an hour, until just warm. Remove them from the pan using the foil overhang and let cool completely on the wire rack. Cut into squares before serving. The bars should be stored in the refrigerator.

WHITE CHIP LEMON STREUSEL BARS RECIPE - (4.5/5)



White Chip Lemon Streusel Bars Recipe - (4.5/5) image

Provided by á-11607

Number Of Ingredients 13

1 can (14 ounce) sweetened condensed milk (not evaporated milk)
1/2 cup lemon juice
1 teaspoon freshly grated lemon peel
2 cups (12-ounce package) HERSHEY'S Premier White Chips, divided
2/3 cup butter or margarine, softened
1 cup packed light brown sugar
1 1/2 cups flour
1 1/2 cups rolled or quick cooking oats
3/4 cup toasted pecans pieces
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/2 teaspoon shortening

Steps:

  • Heat oven to 350. Lightly grease 13x9 inch baking pan. Combine sweetened condensed milk, lemon juice and lemon peel in medium bowl; set aside. Measure out 1/4 cup and 1/3 cup white chips; set aside. Add remaining white chips to lemon mixture. Beat butter and brown sugar with electric mixer on medium speed in large bowl until well blended. Stir together flour, oats, pecans, baking powder and salt; add to butter mixture, blending well. Set aside 1 2/3 cups oats mixture. Add egg to remaining oat mixture, blending until crumbly; press onto bottom of prepared pan. Gently spoon lemon mixture on top, spreading evenly. Add reserved 1/3 cup white chips to reserved oats mixture. Sprinkle over lemon layer, pressing down lightly. Bake 20 to 25 minutes or until lightly browned. Cool in pan or wire rack. Place remaining 1/4 cup chips and shortening in small microwave-safe bowl. Microwave at Medium heat for 30 seconds or until chips are melted and mixture is smooth when stirring. Drizzle over baked bars. Allow drizzle to set; cut into bars

SAVANNAH SMILES ZESTY LEMON STREUSEL BARS RECIPE - (4.3/5)



Savannah Smiles Zesty Lemon Streusel Bars Recipe - (4.3/5) image

Provided by á-164492

Number Of Ingredients 13

Crust:
1/4 cup butter, softened
1/3 cup flour
1/4 cup powdered sugar
1/4 tsp lemon zest
Filling:
1 large pkg(4.3 oz) lemon pudding/pie filling
3/4 cup sugar
3 eggs
3 tbs lemon juice
Topping:
1/2 pkg (about 14) Savannah Smiles cookies, crushed
Powdered sugar (optional)

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

Tips:

  • For the perfect streusel topping, use a combination of flour, sugar, butter, and cinnamon. The butter should be cold and cut into small pieces, so it will create flaky layers in the streusel.
  • To make the lemon bars extra lemony, use fresh lemon juice and zest. You can also add a teaspoon of lemon extract for an even more intense flavor.
  • If you don't have a 9x13 inch baking pan, you can use a 10x15 inch pan. Just adjust the baking time accordingly.
  • Lemon bars are best served chilled. You can store them in the refrigerator for up to 3 days.

Conclusion:

Lemon streusel bars are a classic dessert that is perfect for any occasion. They are easy to make and always a hit with a crowd. With their bright lemon flavor and flaky streusel topping, these bars are sure to be a favorite. So next time you are looking for a delicious and easy dessert, give lemon streusel bars a try. You won't be disappointed!

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