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
4g
