White Chip Lemon Streusel Bars Recipe 455

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

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

LEMON-RASPBERRY STREUSEL CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Set aside 1 cup batter., Spread remaining batter into a greased 13x9-in. baking pan. Combine cream cheese and lemon curd; spoon over batter. In a small bowl, beat jam; stir in raspberries. Drop by tablespoonfuls over lemon mixture. Drop reserved batter by tablespoonfuls over top., For streusel, in a small bowl, combine flour, sugar and almonds. Cut in butter until crumbly. Sprinkle over batter., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., Combine icing ingredients; drizzle over cake.

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.

LEMON STREUSEL CAKE

Steps:

• Cut butter into cake mix until crumbly. Set aside 1 cup mixture for topping; stir in nuts and set aside. To remaining mixture, add milk and eggs; beat on high speed for 2 minutes. Pour into greased and floured 13x9-in. baking dish; set aside. , In a small bowl, beat the cream cheese, sugar, lemon juice and zest until blended. Drop by teaspoonfuls onto the batter and spread to edges of pan. , Sprinkle with reserved cake mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Store in refrigerator.

BLUEBERRY STREUSEL BARS WITH LEMON-CREAM FILLING

Steps:

• Position rack in center of oven and preheat oven to 350 degrees.
• Line a 9x13" metal baking pan with foil, leaving a 1" overhang on the ends. LIghtly butter the botton and sides of the foil.
• In a large bowl, combine flour, oats, sugar, salt and baking powder. Using your fingers, blend butter completely into the flour mixture. Transfer 2 cups of crumb mixture to another bowl and reserve for topping. Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. Tamp it down with the bottom of a measuring cup to even it out. Bake crust until starts to form a dry top, 10-12 minutes.
• Meanwhile, in a medium bowl, whisk the condensed milk, lemon juic, lemon zest, and egg yolk. Let this mixture stand for 5 minutes; it will beginto thicken.
• Sprinkle the blueberries evenly over th hot crust and drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute a little more evenly, but take care not to crush the blueberries. It's fine if lemon mixture isn't perfectly even. Bake until the lemon mixture just begins to form a shiny skin, 7-8 minutes.
• Sprinkle the reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until filling is bubbling at the edges and top is brown, 25-30 minutes.
• Let the bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a rack to cool completely. Remove the foil and cut into 24 bars when cool. The bars may be stored at room temperature for a few hours but otherwise should be kept in the refrigerator.