LEMON-MACADAMIA SHORTBREAD BARS

Lemon-Macadamia Shortbread Bars image

Provided by Vseward Chef-V

Categories Bar Cookie

Time 45m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 11

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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
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

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