Macadamia Lemon Bars

"From Taste of Home, April/May 2004."
photo by a user photo by a user
Ready In:
1hr 5mins




  • Preheat oven to 350°F.
  • Combine the flour, confectioners' sugar and butter; stir in nuts.
  • Press onto the bottom and 1/2 inches up the sides of a greased 8-in. square baking dish.
  • Bake for 15-20 minutes or until lightly browned.
  • In a small mixing bowl, combine the sugar, flour, baking powder and salt.
  • Beat in the eggs, lemon juice and lemon peel until light and fluffy.
  • Pour over hot crust.
  • Sprinkle with nuts.
  • Bake for 10-15 minutes or until lightly browned.
  • Cool completely on a wire rack.
  • Cut into bars.
  • Sprinkle with the confectioners' sugar.

Questions & Replies

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  1. Rachel
    These are to die for. I love lemon bars and the nutty twist is so yummy! I found that I liked the nuts in larger chunks so there is no reason to chop them up fine...they sink to the bottom anyway and sort of fuse into the crust. The flavor is delightful. I agree...add more lemon zest. Thanks so much!!
  2. Engrossed
    I've made these several times and they are wonderful. Currently my favorite lemon bar. They are lemony not eggy. I never would have thought of the macadamia nuts but they go very well with the lemon and give it a nice texture. The crust is yummy too, shortbread like. The only thing I do different is add more lemon rind. I add it to the crust also. The mistakes I've made are: adding more lemon juice because I didn't want to waste it, which made it soupy & it didn't work by doubling it in a 13x9, darn. These bars are delicious, try them! Please use fresh lemon juice.


My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank). I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!! I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them. Amber: <img src=""> ........And a grown up Jake (one year old in January 2008) :) - <img src=""> Charlotte (May 27, 1992-June 1, 2009): <img src=""> Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009 <img src=""> Mike: September 26, 1994 - March 19, 2004<img src="">.... <a href=''><img src='' alt='Click to zoom in on my visitor map!' border='0'></a>Create your free world <a href='' target='_blank'>visitor maps</a>
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