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Meyer Lemon Bars with Macadamia Nut Crust

Featured in the Honolulu Star-Advertiser on October 30, 2013.

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Ingredients:

Meyer Lemon Bars with Macadamia Nut Crust

Crust:

  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1/8 teaspoon kosher salt
  • 1/2 cup macadamia nuts, chopped

Filling:

  • 6 extra-large eggs at room temperature
  • 2 1/2 cups granulated sugar
  • 2 tablespoons grated lemon zest (4 to 6 lemons)
  • 1 cup freshly squeezed lemon juice
  • 1 cup flour
  • Powdered sugar, for dusting

Directions:

  1. Preheat the oven to 350°F; coat non-stick vegetable spray on a 9 x 13-inch baking sheet.

Crust:

  1. Cream butter and sugar until fluffy in the bowl of an electric mixer fitted with the paddle attachment.
  2. Combine flour, salt and nuts.
  3. With the mixer on low, add flour mixture to the butter mixture until just mixed.
  4. Place dough onto a well-floured board and make a ball.
  5. Flatten the dough with floured hands and press it into baking sheet, building up a 1/2-inch edge on all sides.
  6. Chill until firm.
  7. Bake the crust for 15 to 20 minutes, until very lightly browned.
  8. Let cool on a wire rack.
  9. Leave the oven on.

Filling:

  1. Whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
  2. Pour over the crust and bake for 30 to 35 minutes, or about five minutes beyond the point where the filling is set.
  3. Let cool to room temperature.
  4. Cut into rectangles and dust with confectioners' sugar.

Makes 24 bars.

Approximate Nutrient Analysis per serving:
270 calories, 11 g fat, 6 g saturated fat, 70 mg cholesterol, 50 mg sodium, 39 g carbohydrate, 1 g fiber, 26 g sugar, 4 g protein

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