Lemon Streusel Squares
|Sugar||1⁄3 Cup (5.33 tbs)|
|Shelled hazelnuts||4 Ounce (Filberts, 1 Cup)|
|Unsalted butter/Margarine||1⁄4 Pound, cold and cut into 8 pieces (1 Stick)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Unsalted butter/Margarine||2 Tablespoon, melted|
|Fresh lemon juice||1⁄3 Cup (5.33 tbs)|
|All purpose flour||2 Teaspoon|
|Sour cream||1⁄4 Cup (4 tbs) (Regular Or Light)|
Preheat oven to 350°F.
Line an 8- or 9-inch square baking pan with heavy-duty foil, letting it extend an inch over the sides.
To Make Pastry: Using a sharp vegetable peeler, peel lemons, taking care to remove as little of the bitter white pith as possible.
Place the peel in a food processor with the metal blade and process until finely chopped.
Add sugar and process until peel is minced, about 1 minute.
Add nuts and pulse to a medium chop.
Remove 1/2 cup for the topping and set aside.
Add butter and flour to processor and pulse until the mixture begins to hold together.
Turn pastry into the prepared pan and press evenly into the bottom.
Bake for 20 to 24 minutes, or until edges are golden and the top is set and very lightly colored.
To Make Filling: In same food processor bowl (no need to wash it), process eggs, egg whites, sugar, butter, lemon juice, and flour until blended.
Pour filling over baked crust.
Return to oven and bake 10 to 12 minutes, or until filling is barely set.
Crumble reserved lemon-nut mixture evenly over the filling.
Return to oven and bake for 8 to 10 minutes more, or until filling is set.
Remove from oven and cool to room temperature.
Remove from pan by lifting out foil.
Place on cutting board, trim edges, and cut into 1 1/2-inch squares.