LEMON-MACADAMIA SHORTBREAD BARS
This updated lemon bar, with its zingy lemon filling, is a favorite. The shortbread base is enhanced with buttery macadamia nuts
Provided by Vseward Chef-V
Categories Bar Cookie
Time 45m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 11
Steps:
- Heat 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.
- Place 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.
- In 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.
- Remove bars by lifting foil ends. Slide bars with parchment paper liner onto cutting board. Cut into 36 pieces. Store in refrigerator.
Nutrition Facts : Calories 148.3, Fat 10.7, SaturatedFat 4.9, Cholesterol 48.4, Sodium 12.2, Carbohydrate 12.5, Fiber 0.6, Sugar 6.6, Protein 1.6
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Syed Mohsin Ali
[email protected]I made these bars for a bake sale and they sold out in minutes. Everyone loved them!
Manish Kanwar
[email protected]These bars are the perfect summer dessert. They're light and refreshing, and they're always a hit at parties.
Lazayah Johnson
[email protected]I'm always looking for new lemon dessert recipes, and these bars definitely fit the bill. They're easy to make and they're always a hit with my family.
Raunak Mandal
[email protected]These bars were a snap to make. I had them in the oven in less than 30 minutes.
slavica simonovski
[email protected]I'm not a huge fan of shortbread crusts, but I really enjoyed the crust on these bars. It was buttery and crumbly, but not too dry.
Valerie Solano
[email protected]These bars were a little too sweet for my taste, but I think I could fix that by using less sugar next time.
Juan Nava
[email protected]I love the combination of lemon and macadamia nuts in these bars. They're the perfect balance of sweet and tart.
Tina James
[email protected]These bars were a great addition to my holiday cookie platter. They were a big hit with my family and friends.
ABUBAKER MOHAMED (Mr.Bako)
[email protected]I'm not sure what went wrong, but my bars turned out really dry. I think I might have overbaked them.
Tristan Johns
[email protected]These bars were so easy to make and they turned out perfectly. I love the combination of lemon and macadamia nuts.
Faizan Gujjar
[email protected]I'm not a big fan of lemon desserts, but I really enjoyed these bars. The crust was perfectly buttery and the lemon filling was tart and refreshing. I'll definitely be making these again.
Kamala Sharma
[email protected]These bars were amazing! I made them for a potluck and they were gone in minutes. Everyone loved them.
Azeem Ahmed
[email protected]I was disappointed with these bars. The crust was dry and crumbly, and the lemon filling was too tart. I think I'll stick to my old recipe for lemon bars.
Bright Pakistan
[email protected]These bars were a little too sweet for my taste, but my kids loved them. I think I'll try using less sugar next time.
king slye TV
[email protected]I've made these bars several times now, and they're always a crowd-pleaser. The shortbread crust is buttery and crumbly, and the lemon filling is tart and refreshing. I love that they're so easy to make, too.
Tara Clowney
[email protected]These lemon macadamia shortbread bars were a hit at my last party! They were incredibly easy to make and had the perfect balance of sweet and tangy.