Lemon-Macadamia Shortbread Bars

Name: Lemon-Macadamia Shortbread Bars
Ingredients: CRUST; 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; FILLING; 6 egg yolks; 6 tablespoons sugar; 6 tablespoons fresh lemon juice; 1/4 cup unsalted butter, cut up, softened; 1 teaspoon grated lemon peel; 1/4 cup chopped macadamia nuts

13 ingredients

4 steps

Ingredients

CRUST
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
FILLING
6 egg yolks
6 tablespoons sugar
6 tablespoons fresh lemon juice
1/4 cup unsalted butter, cut up, softened
1 teaspoon grated lemon peel
1/4 cup chopped macadamia nuts

Directions

1

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.
2

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.
3

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.
4

Remove bars by lifting foil ends. Slide bars with parchment paper liner onto cutting board. Cut into 36 pieces. Store in refrigerator.