Best 2 Streusel Topped Lemon Tart Recipes

Indulge in the delightful flavors of a classic Streusel-Topped Lemon Tart, a timeless dessert that combines a luscious lemon filling nestled in a buttery, crumbly crust and crowned with a layer of sweet streusel topping. This article presents two irresistible variations of this delectable treat: a traditional version featuring a zesty lemon curd filling and a refreshing lemon mousse filling. Each recipe offers a unique taste experience, catering to diverse preferences and ensuring that every bite is a burst of citrusy delight. Whether you prefer the tangy sweetness of the lemon curd or the light and airy texture of the lemon mousse, these recipes guarantee a delightful culinary journey.

Let's cook with our recipes!

THE BEST LEMON TART EVER

The Best Lemon Tart Ever image

Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!

Provided by ChefChristi1221

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

Ingredients

¾ cup butter, at room temperature
½ cup white sugar
½ teaspoon vanilla extract
1 pinch salt
1 ¾ cups all-purpose flour
1 ½ cups white sugar
3 large eggs
1 tablespoon lemon zest
½ cup freshly squeezed lemon juice
½ cup all-purpose flour
1 teaspoon confectioners' sugar, or to taste

Steps:

Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake crust until light golden brown, 15 to 20 minutes.
Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

Nutrition Facts : Calories 507 calories, Carbohydrate 78.8 g, Cholesterol 115.5 mg, Fat 19.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 149.8 mg, Sugar 50.9 g

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

Ingredients

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.

Tips:

For a smoother filling, strain the lemon juice through a fine-mesh sieve before using.
To prevent the streusel topping from burning, bake the tart on the bottom rack of the oven.
If you don't have a tart pan, you can use a 9-inch pie plate instead. Just trim the excess dough around the edges.
You can also make this tart ahead of time. Simply bake the tart shell and filling according to the recipe, then let it cool completely. Cover the tart with plastic wrap and store it in the refrigerator for up to 3 days.
When you're ready to serve the tart, let it come to room temperature for about 30 minutes before topping it with the streusel and baking it.

Conclusion:

This streusel-topped lemon tart is the perfect dessert for any occasion. It's a delicious and refreshing treat that's sure to please everyone at your table. With its creamy lemon filling, buttery streusel topping, and flaky crust, this tart is a true classic.