Lingonberry and Pistachio Streusel Lemon Bars
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Lingonberry and Pistachio Streusel Lemon Bars

Lingonberry and Pistachio Streusel Lemon Bars

A symphony of sweet, tart, and nutty; your new favorite lemon bar.

Servings: 32 servings (1 serving = 1 - 2x3-inch bar)
Prep
INGREDIENT
WEIGHT
MEASURE
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
Prep
  1. Remove plastic from frozen lemon bar sheet and run a knife along the inner edge of the cardboard liner to release the lemon bar.
  2. Remove cardboard packaging and invert lemon bar onto a cutting board.
  3. Remove the parchment liner on the bottom; flip lemon bar onto a half sheet pan lined with parchment paper. 
Streusel
  1. Add cake mix, cream cheese, and pistachios to mixer bowl fitted with paddle attachment.
  2. Mix on low speed until combined and crumbly, approx. 1 minute.
Assembly
  1. Evenly cover the lemon bars with Streusel, then add 1 tsp dollops of lingonberry jam evenly over top.
  2. 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.

  • Substitute raspberry jam or fruit pie filling for a different flavor.

  • Freeze bars before cutting for a cleaner cut.

View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 - 2x3-inch bar
% Daily Value
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.
No nutrition information available for this recipe

Reviews

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