MACADAMIA LEMON BARS
These bars get enthusiastic thumbs up from my friends and family. I make them for almost all of our gatherings.
—EDIE DESPAIN LOGAN, UT
PREP: 25 MIN. • BAKE: 10 MIN. + COOLING • MAKES: 1 DOZEN
1 cup all-purpose flour
1/4 cup confectioners’ sugar
1/2 cup butter, melted
1/4 cup chopped macadamia nuts
FILLING
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
2 tablespoons lemon juice
2 teaspoons grated lemon peel
2 tablespoons chopped macadamia nuts
Confectioners’ sugar
1. Preheat oven to 350°. In a large bowl, mix flour, confectioners’ sugar and melted butter until crumbly; stir in nuts. Press onto bottom and 1/2 in. up sides of a greased 8-in.-square baking dish. Bake 15-20 minutes or until light brown.
2. Meanwhile, in a small bowl, whisk sugar, flour, baking powder and salt. Beat in eggs, lemon juice and lemon peel until blended.
3. Pour over hot crust. Sprinkle with nuts. Bake 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with confectioners’ sugar. Refrigerate leftovers.
MACADAMIA NUT ORIGINS
The macadamia nut tree originated in Queensland, Australia, and was brought to Hawaii in 1882. Today, almost all of the world’s macadamias are grown on the Big Island.