Lemon Streusel Pull Aparts Recipes

LEMON PULL APARTS

Steps:

• Mix lemon zest with sugar.
• Cut rolls in half and place in a 12-inch sprayed deep dish pizza pan or 9x13-inch sprayed baking pan. Drizzle 1/4 cup melted butter over rolls. Sprinkle with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking.
• Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap. Sprinkle on remaining mixture. Bake at 350°F 20-25 minutes. Remove immediately from pan and place on cooling rack.
• Combine glaze ingredients and mix well. Drizzle over pull-aparts.

LEMON STREUSEL BARS

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.

EASY LEMON PULL APART ROLLS RECIPE

Steps:

• Mix lemon zest with sugar.
• Cut rolls in half and place in a 12-inch sprayed deep dish pizza pan or 9x13-inch sprayed baking pan.
• Drizzle 1/4 cup melted butter over rolls. Sprinkle with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking.
• Cover with sprayed plastic wrap. Let rise until double in size.
• Remove wrap. Sprinkle on remaining mixture. Bake at 350°F 20-25 minutes.
• Remove immediately from pan and place on cooling rack.
• Combine glaze ingredients and mix well. Drizzle over pull-aparts.

LEMON PULL-APARTS

Steps:

• Mix grated lemon rind with sugar. Cut rolls in half and place in a 12-inch sprayed deep dish pizza pan or 9 x 13-inch sprayed baking pan. Drizzle 1/4 cup melted butter over rolls. Sprinkle with lemon rind/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap. Sprinkle on remaining mixture. Bake at 350°F for 20-25 minutes. Remove immediately from pan and place on cooling rack. Combine glaze ingredients and mix well. Drizzle over pull-aparts.

STREUSEL-TOPPED LEMON TART

Steps:

• Preheat oven to 350°, In a small bowl, combine flour, confectioners' sugar and lemon zest; cut in butter until crumbly. Press onto the bottom and 1/2 in. up the sides of a greased 9-in. springform pan. Bake 10-15 minutes or until crust is lightly browned. Cool on a wire rack., In a small bowl, beat eggs, sugar and lemon juice until thick and lemon-colored. Beat in flour, baking powder and lemon zest until blended. Pour into crust. Bake 20-25 minutes or until set., For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Sprinkle over filling. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Remove sides of pan. Dust with confectioners' sugar. Refrigerate leftovers.

LEMON PULL-APART COFFEE CAKE

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 5 ingredients. Separate biscuits and cut each into quarters; toss with sugar mixture. Arrange in a greased 9-in. round baking pan., Bake until golden brown, 20-25 minutes. Immediately invert onto a wire rack. In a small bowl, mix confectioners' sugar and lemon juice until smooth; drizzle over coffee cake. Serve warm.

LEMON PULL-APARTS

Steps:

• Mix lemon zest with sugar. Cut rolls in half and place in a 12-inch sprayed deep dish pizza pan or 9x13-inch sprayed baking pan. Drizzle 1/4 cup melted butter over rolls. Sprinkle with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap. Sprinkle on remaining mixture. Bake at 350°F 20-25 minutes. Remove immediately from pan and place on cooling rack. Combine glaze ingredients and mix well. Drizzle over pull-a-parts.

LEMON STREUSEL BREAD

Steps:

• Soften butter.
• Preheat oven to 375°F.
• Grease and flour 9 by 13 baking dish.
• Cream 1/2 cup butter, 1 1/2 cups sugar, and the eggs.
• Add milk and 1 1/2 teaspoons lemon extract.
• Sift in 3 cups flour, baking powder, and salt.
• Mix well.
• Spread in baking dish.
• Combine 1/2 cup butter, 3/4 cup sugar, 1 1/2 teaspoons lemon extract, and 1 cup flour.
• Sprinkle over top of batter in baking dish.
• Bake for 20-30 minutes.

LEMON CHEESECAKE STREUSEL PIE

Steps:

• Mix eggs, sugar, lemon juice, egg yolks, and butter in a saucepan. Cook over low heat, watching for lumps forming, 15 to 20 minutes. Strain lemon filling into a bowl and let cool for 1 hour.
• Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Press pie crust into an ungreased 9-inch pie pan; prick several times with a fork.
• Bake in the preheated oven until golden, 12 to 15 minutes. Remove and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
• Combine flour, brown sugar, and butter in a bowl for the streusel topping and set aside.
• Mix cream cheese, sugar, egg, and vanilla extract together in another bowl. Spread cheesecake mixture into the pie crust, cover with cooled lemon filling, and top with the streusel.
• Bake in the preheated oven until filling is set and streusel is golden brown, about 45 minutes.