Streusel-Topped Lemon Shortbread Bars

Sylwia Wojdyla Ohlrich


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

★★★★★ 2 votes
20 Min
1 Hr 5 Min
Convection Oven


2 c
all purpose flour
3 Tbsp
granulated sugar
1/2 tsp
3/4 c
cold butter, cut into 1/2-inch pieces
egg yolks
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
1/4 c
cold butter, cut into 1/2-inch pieces
powdered sugar for garnish


1Preheat 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.
2Bake 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.
3Whisk 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.
4Bake at 325 F for 20 to 25 minutes or until filling is set. Remove from oven.
5Combine 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.
6Bake 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.

About Streusel-Topped Lemon Shortbread Bars

Course/Dish: Cakes, Cookies, Other Desserts
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: For Kids