Lemon Macadamia Shortbread Bars
Bright, zesty, and irresistibly indulgent, these Lemon Macadamia Shortbread Bars are the perfect balance of sweet and tangy with a buttery crunch. Featuring a tender shortbread crust laced with rich, chopped macadamia nuts, they’re topped with a creamy lemon filling made from fresh lemon juice, lemon zest, and sweetened condensed milk for a luscious citrus kick. Baked to golden perfection, these bars are easy to prepare and ideal for any occasion, from afternoon tea to festive gatherings. Dust with a touch of powdered sugar for an elegant finish, and enjoy a dessert that’s as visually stunning as it is delicious. Perfect for lemon lovers and shortbread enthusiasts alike, these bars deliver a melt-in-your-mouth experience that’s impossible to resist.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.25 teaspoon salt
- 0.5 cup macadamia nuts, chopped
- 0.33 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 14-ounce can sweetened condensed milk
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking dish with parchment paper, making sure the edges hang over for easy removal.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Mix in the vanilla extract.
Gradually add the all-purpose flour and salt to the butter mixture and mix until the dough begins to come together. Do not overmix.
Fold in the chopped macadamia nuts for a bit of crunch in the shortbread base.
Press the dough evenly into the prepared baking dish to form a compact layer. Prick the dough lightly with a fork to prevent bubbling.
Bake the shortbread base in the preheated oven for 15 minutes until it begins to set but hasn’t browned yet.
While the shortbread is baking, make the lemon topping. In a medium bowl, whisk together the fresh lemon juice, lemon zest, and sweetened condensed milk until smooth and creamy.
Once the shortbread is partially baked, pour the lemon mixture evenly over the top, spreading it with a spatula if necessary.
Return the baking dish to the oven and bake for an additional 20 minutes until the lemon topping is set and slightly golden around the edges.
Remove the bars from the oven and allow them to cool completely in the pan. After cooling, use the parchment paper overhang to lift out the bars.
Cut into 16 squares or bars and, if desired, dust with powdered sugar before serving.
Store the bars in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 60 mg | 3% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 21.6 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 125 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
