Lingonberry and Pistachio Streusel Lemon Bars
- Ingredients:5
- Servings:32
Lingonberry and Pistachio Streusel Lemon Bars
- Ingredients:5
- Servings:32
- Calories per serving:
A symphony of sweet, tart, and nutty; your new favorite lemon bar.
Ingredient
Prep
| Ingredient | Weight | Measure |
|---|---|---|
| Pillsbury™ Frozen Baked Lemon Bar Half Sheet (14461) | ---Value Not Available | 1 each |
Streusel
| Ingredient | Weight | Measure |
|---|---|---|
| Gold Medal™ White Cake Mix (11132) | 13 oz | 2 cups |
| Cream cheese, softened | 4 oz | 1/2 cup |
| Pistachios, raw, chopped | 5 oz | 1 cup |
Assembly
| Ingredient | Weight | Measure |
|---|---|---|
| Lingonberry jam, prepared | 8 oz | 6 Tbsp |
Instructions
- Prep
Remove plastic from frozen lemon bar sheet and run a knife along the inner edge of the cardboard liner to release the lemon bar.
Remove cardboard packaging and invert lemon bar onto a cutting board.
Remove the parchment liner on the bottom; flip lemon bar onto a half sheet pan lined with parchment paper.
- Streusel
Add cake mix, cream cheese, and pistachios to mixer bowl fitted with paddle attachment.
Mix on low speed until combined and crumbly, approx. 1 minute.
- Assembly
Evenly cover the lemon bars with Streusel, then add 1 tsp dollops of lingonberry jam evenly over top.
Bake as directed until golden brown; allow to cool completely, refrigerating overnight before portioning and serve cold.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
325°F |
11-13 minutes |
Standard Oven |
375°F |
20-23 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 5 minutes of baking.
Recipe Tips
Substitute raspberry jam or fruit pie filling for a different flavor.
Freeze bars before cutting for a cleaner cut.
Nutrition Facts
Nutrition facts are not available for this recipe
