1/1 Photo of Lemon-Macadamia Shortbread Bars
Vseward (Chef~V)'s Note:
This updated lemon bar, with its zingy lemon filling, is a favorite. The shortbread base is enhanced with buttery macadamia nuts
My Private Note
Units: US | Metric
- 1 cup roasted salted macadamia nut
- 3/4 cup sugar
- 2 cups all-purpose flour
- 1 cup unsalted butter, cut up, softened
- 1 tablespoon grated lemon peel
- 1Heat oven to 350°F Line 13x9-inch pan with foil so that foil hangs over edges. Cut 13x9-inch piece of parchment paper; place over foil in bottom of pan.
- 2Place 1 cup macadamia nuts and 3/4 cup sugar in food processor; pulse until nuts are finely ground. Add flour, butter and lemon peel; pulse until mixture is blended (dough will not form). Spread mixture in pan; press evenly to form crust. Prick dough all over with fork. Bake 20 to 25 minutes or until pale brown. Cool completely.
- 3In heavy medium saucepan, whisk together egg yolks and 6 tablespoons sugar; whisk in lemon juice. Cook over medium heat 4 to 5 minutes or until thickened and temperature reaches 160°F Remove from heat; whisk in 1/4 cup butter and 1 teaspoon lemon peel. Place in small bowl; press plastic wrap directly on surface. Cool to room temperature; spread over crust. Sprinkle with 1/4 cup macadamia nuts. Refrigerate 1 hour or until firm.
- 4Remove bars by lifting foil ends. Slide bars with parchment paper liner onto cutting board. Cut into 36 pieces. Store in refrigerator.
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Nutritional Facts for Lemon-Macadamia Shortbread Bars
Serving Size: 1 (30 g)
Servings Per Recipe: 36
- Amount Per Serving
- % Daily Value
- Calories 148.3
- Calories from Fat 96
- Total Fat 10.6 g
- Saturated Fat 4.8 g
- Cholesterol 48.4 mg
- Sodium 12.1 mg
- Total Carbohydrate 12.5 g
- Dietary Fiber 0.6 g
- Sugars 6.5 g
- Protein 1.5 g