Streusel-Topped Lemon Tart

• 1-1/4 cups all-purpose flour
• 1/3 cup confectioners' sugar
• 1/2 teaspoon grated lemon zest
• 1/2 cup plus 2 tablespoons cold butter
• 4 large eggs, room temperature
• 1-1/2 cups sugar
• 1/4 cup lemon juice
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon grated lemon zest
• 1/3 cup all-purpose flour
• 1/3 cup packed brown sugar
• 3 tablespoons cold butter
• 2 tablespoons chopped pecans
• Confectioners' sugar

1. Preheat oven to 350u0b0, 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.
2. 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.
3. 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.

flour, sugar, lemon zest, cold butter, eggs, sugar, lemon juice, allpurpose, baking powder, lemon zest, flour, brown sugar, cold butter, pecans, confectioners

Taken from www.tasteofhome.com/recipes/streusel-topped-lemon-tart/ (may not work)