Macadamia Lemon Bars Recipes

MACADAMIA SUNSHINE BARS

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.

MACADAMIA LEMON BARS

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.

LEMON-MACADAMIA SHORTBREAD BARS

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.

LEMON BARS

Steps:

• In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes. , For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

MRS. FIELD'S LEMON MACADAMIA COOKIES

Steps:

• Preheat oven to 300* f.
• In a medium bowl combine flour, soda and salt. Mix well and set aside. In a large bowl blend sugars well with an electric mixer set at med speed.
• Add the butter and cream cheese, and mix to form a smooth paste. Add the egg and lemon extract, and beat at medium speed until light and soft. Scrape down sides of bowl occasionally.
• Add the flour mixture and nuts.
• Blend at low speed just until combined.
• Do not overmix.
• Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 23-25 min.
• Immediately transfer to a cool flat surface.

MACADAMIA LEMON BARS

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.