Lemon Macadamia Shortbread Bars Recipe

Indulge in these irresistible Lemon Macadamia Shortbread Bars! A zesty lemon curd filling complements a buttery, crunchy shortbread crust studded with rich macadamia nuts. This elevated lemon bar recipe is perfect for any occasion – from afternoon tea to a sophisticated dessert. Get ready to impress!

Prep Time 30 mins

Cook Time 45 mins

Calories 148.3 kcal

Protein 3g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Lemon Macadamia Shortbread Bars

Salted Macadamia Nut
1 ⅛ cups (225g) granulated sugar
All Purpose Flour
Unsalted Butter
2 tablespoons lemon zest
4 large egg yolks
Fresh Lemon Juice
Macadamia Nuts

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How to Make Lemon Macadamia Shortbread Bars

Preheat oven to 350°F (175°C). Line a 13x9 inch baking pan with foil, leaving an overhang on the sides for easy removal.
Place a 13x9 inch piece of parchment paper over the foil in the pan.
In a food processor, combine 1 cup (140g) macadamia nuts and ¾ cup (150g) granulated sugar. Pulse until finely ground.
Add 2 cups (240g) all-purpose flour, 1 cup (2 sticks, 227g) unsalted butter, softened, and 1 tablespoon lemon zest. Pulse until the mixture resembles coarse crumbs.
Press the mixture evenly into the prepared pan to form the crust. Prick the dough all over with a fork.
Bake for 20-25 minutes, or until the crust is pale golden brown. Let cool completely.
While the crust cools, prepare the lemon curd: In a medium saucepan, whisk together 4 large egg yolks, 6 tablespoons (75g) granulated sugar, and ¼ cup (60ml) fresh lemon juice.
Cook over medium heat, whisking constantly, for 4-5 minutes, or until the curd thickens and reaches 160°F (71°C). Remove from heat.
Whisk in ¼ cup (57g) unsalted butter, cut into cubes, and 1 teaspoon lemon zest until smooth.
Pour the lemon curd into a small bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature.
Spread the cooled lemon curd evenly over the cooled crust.
Sprinkle with ¼ cup (35g) chopped macadamia nuts.
Refrigerate for at least 1 hour, or until the bars are firm.
Lift the bars from the pan using the foil overhang. Slide onto a cutting board using the parchment paper.
Cut into 36 bars. Store in the refrigerator.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

26g

Fat

24g

Carbs

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Sweets & Sides Desserts European American Vegetarian Summer Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation For Large Groups Desserts Cookies And Brownies Bar Cookies Dietary Low Sodium Low In Something Number Of Servings

Frequently Asked Questions

How long does it take to make Lemon Macadamia Shortbread Bars?

Lemon Macadamia Shortbread Bars takes about 75 minutes from start to finish — roughly 30 minutes to prepare and 45 minutes to cook.

How many calories are in Lemon Macadamia Shortbread Bars?

Lemon Macadamia Shortbread Bars has approximately 148.3 calories per serving, with about 3 g protein, 4 g carbohydrates and 16 g fat.

What ingredients do I need for Lemon Macadamia Shortbread Bars?

The key ingredients for Lemon Macadamia Shortbread Bars are Salted Macadamia Nut, Sugar, All Purpose Flour, Unsalted Butter, Lemon Peel, Egg Yolks. See the full list with measurements above.