Ingredients
|
Crust
½ cup powdered sugar 2 cups flour 2 sticks very cold butter (1 cup) A few handfuls of macadamia nuts, chopped |
Filling
1 ½ cups white sugar 4T flour ½ cup of lemon juice (2-3 lemons depending on size) Grated rind of one lemon 4 eggs |
What To Do
Pre-heat oven to 350°F.
Sift together powdered sugar, flour, and macadamia nuts. Cube into into about the size of a sugar cube, and cut into the dry ingredients to make a crumbly dough. Press into the bottom of a 9" x 13"pan. Bake at 350°F for 20-25 minutes, or until very lightly browned.
Starting with 1 cup of sugar, mix filling ingredients together, except the eggs (See note below on Meyer lemons vs. general lemons). Take a quick taste and add the rest of the sugar to taste. Then beat in the eggs. The batter will be runny. Pour onto the top of the baked crust. Bake for 15-20 minutes at 350°F.
Cool completely and dust with powdered sugar right before serving.
Sift together powdered sugar, flour, and macadamia nuts. Cube into into about the size of a sugar cube, and cut into the dry ingredients to make a crumbly dough. Press into the bottom of a 9" x 13"pan. Bake at 350°F for 20-25 minutes, or until very lightly browned.
Starting with 1 cup of sugar, mix filling ingredients together, except the eggs (See note below on Meyer lemons vs. general lemons). Take a quick taste and add the rest of the sugar to taste. Then beat in the eggs. The batter will be runny. Pour onto the top of the baked crust. Bake for 15-20 minutes at 350°F.
Cool completely and dust with powdered sugar right before serving.
Notes and Talking Story
- If you use Meyer lemons in the filling, start 1 cup of sugar and taste BEFORE you put the eggs in. You may not need all of the remaining ½ cup. For general lemons, you'll likely want to use the entire 1 ½ cup of sugars.
- This recipe actually started out when we'd beg friends for lemons for cooking, and, we'd give back lemon bars as a fair trade. It works out well for everyone.
- This is probably one my husband's most-requested baked item.
