Streusel-Topped Lemon Tart

Hello everyone, here is on of my favorite dessert. It is simple and easy to make. Lemon is one of my favorite flavor, I've often used it for baking cake, tart, pie, candies, squares etc. Lemons and limes are often called for in recipes in the form of juice. As they will produce more juice when warmer, always juice them when they are at room temperature or place them in a bowl of warm water for several minutes. Rolling them under the palm of your hand on a flat surface will also help to extract more juice.

If your recipe calls for lemon or lime zest, make sure that you use fruit that is fresh /organically grown since most conventionally grown fruits will have pesticide residues on their skin. After washing and drying the lemon or lime, use a zester, paring knife or vegetable peeler to remove the zest, which is the colored part of the peel. Make sure not to remove too much of the peel as the white pith underneath is bitter and should not be used. The zest can then be more finely chopped or diced if necessary.

so, enjoy baking......

Streusel-Topped Lemon Tart

Ingredients:

Crust:

1¼ cups all purpose flour

⅓ c confectioner's sugar

½ tsp. grated lemon zest

½ cup + 2 tbsp. cold butter

Filling:

4 eggs

1½ cup sugar

1½ cup fresh lemon juice

¼ cup all purpose flour

1 tsp, baking powder

1 tbsp. grated lemon zest

Topping:

½ cup all purpose flour

¼ cup brown sugar

3 tbsp. cold butter

½ cup chopped pecan

confectioner's sugar

* In small bowl, combine flour, confectioner's sugar, and lemon zest,
   cut in butter until crumbly. Press into the bottom of baking pan.

* Bake at 350°F for 10-15 minutes or until crust is slightly browned.
  Cool down before use.

* Mix flour, baking powder, and lemon zest, set aside.

* Cream eggs, sugar, and lemon juice until thick and lemon-colored.
  Add the flour mixture until well blended. Pour into crust. Bake for
  20-25 minutes or until set.

* For topping, combine flour and brown sugar, cut in the butter until
  crumbly. Stir in pecans. Sprinkle over filling. Bake for 20-25 minutes
 longer or until a toothpick inserted near the center comes out clean.
 Cool completely on a wire rack. Dust with confectioner's sugar.
 Refrigerate leftover.