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.
Time 1h5m Yield 12 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350°F. Combine the flour, confectioners’ sugar and butter; stir in nuts. Press onto the bottom and 1/2 inches up the sides of a greased 8-in. square baking dish. Bake for 15-20 minutes or until lightly browned. In a small mixing bowl, combine the sugar, flour, baking powder and salt. Beat in the eggs, lemon juice and lemon peel until light and fluffy. Pour over hot crust. Sprinkle with nuts. Bake for 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with the confectioners’ sugar.
