MACADAMIA LEMON BARS
Make and share this Macadamia Lemon Bars recipe from Food.com.
Provided by Vino Girl
Categories Bar Cookie
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.
Nutrition Facts : Calories 227.5, Fat 11.8, SaturatedFat 5.6, Cholesterol 55.6, Sodium 130.2, Carbohydrate 29, Fiber 0.7, Sugar 19.5, Protein 2.7
MACADAMIA LEMON BARS
What a yummy combination: lemon and macadamia nuts! I can easily see doubling this recipe because an 8-inch pan would be gone in no time! Recipe: Taste of Home 02-27-15
Provided by Ellen Bales
Categories Other Desserts
Time 35m
Number Of Ingredients 14
Steps:
- 1. In a large bowl, mix the flour, confectioners' sugar and melted butter until crumbly; stir in the macadamia nuts.
- 2. Press onto the bottom and 1/2 inch up the sides of a greased 8-in.-square baking dish. Bake in a preheated 350º oven for 15-20 minutes or until light brown.
- 3. Meanwhile, in a small bowl, whisk sugar, flour, baking powder and salt. Beat in the eggs, lemon juice and lemon peel until blended.
- 4. Pour the filling over the hot crust. Sprinkle with macadamia nuts.
- 5. Bake 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with confectioners' sugar. Refrigerate leftovers.
CHEWY COCONUT MACADAMIA BARS
Categories Dairy Fruit Nut Dessert Bake Coconut Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about forty 3- by 1-inch bars
Number Of Ingredients 13
Steps:
- Preheat oven to 350° F. and butter a 13- by 9-inch baking pan.
- Make shortbread layer:
- In a food processor pulse shortbread ingredients until mixture just forms a dough. Pat dough evenly onto bottom of pan and bake 20 minutes, or until pale golden.
- Make topping while shortbread is baking:
- In a large saucepan melt butter over low heat and remove pan from heat. Whisk in brown sugar until dissolved and whisk in coconut cream, heavy cream, and lemon juice until combined well. Stir in flaked coconut and nuts.
- Pour topping over shortbread. Reduce temperature to 325° F. and bake confection until top is golden and center is bubbling, 45 to 50 minutes. Cool confection completely in pan on a rack and cut into bars. Bars may be made ahead and kept, wrapped well, chilled 4 days or frozen 3 weeks. Serve bars chilled or at room temperature.
LEMON, WHITE CHOCOLATE AND MACADAMIA NUT COOKIE BARS
The tanginess of a lemon bar meets the rich goodness of a white chocolate macadamia cookie in these delicious cookie bars.
Provided by Inspired Taste
Categories Dessert
Time 3h
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans).
- In medium bowl, stir together cookie mix, butter and 1 of the eggs until soft dough forms. Add lemon bar crust from mix; stir to combine. Press dough in bottom of ungreased 13x9-inch (3-quart) glass baking dish.
- Bake 10 to 15 minutes or until light golden brown. Meanwhile, in small bowl, beat lemon filling from lemon bar mix and remaining 3 eggs with whisk until smooth.
- Pour lemon mixture over hot crust. Bake 25 to 30 minutes longer or until set. Cool completely, about 2 hours.
- Sprinkle powdered sugar over top. For bars, cut into 6 rows by 4 rows. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
LEMON-MACADAMIA SHORTBREAD BARS
This updated lemon bar, with its zingy lemon filling, is a favorite. The shortbread base is enhanced with buttery macadamia nuts
Provided by Vseward Chef-V
Categories Bar Cookie
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.
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
MACADAMIA SUNSHINE BARS
Your guests will be delighted with my bars. They are packed with nuts and dried fruit. I think that when you take a bite of this treat it's like a mini-vacation to a Polynesian paradise. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- In large bowl, combine the cake mix, brown sugar and spice powder. Add the butter, eggs, juice concentrate, orange and lemon zests and vanilla; beat on medium speed for 2 minutes. Stir in the nuts, dried fruits and coconut., Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely on a wire rack., Combine the confectioners' sugar, juice concentrate and enough water to reach desired consistency; drizzle over top. Cut into bars.
Nutrition Facts : Calories 290 calories, Fat 15g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
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