Meyer Lemon Macadamia Crumble Squares
Description
Make this buttery shortbread dessert with its thick and moist base, Meyer lemon curd and crunchy macadamia nuts. You'll be asked in the future to please make this wonderful, lemony dessert. You may even want to serve it at breakfast!
Ingredients
2 sticks unsalted butter, at room temperature
2/3 c. sugar
1 t. vanilla
1/2 t. salt
2 c. all-purpose flour
1 c. finely chopped macadamia nuts
1 batch Meyer Lemon Curd or about 9-10 oz. store bought curd or jam of choice
Crumble Topping:
(reserved 1/3 of the shortbread dough)
1/2 c. roughly chopped macadamia nuts
Meyer lemon curd
6 egg yolks
1/2 c. Meyer lemon juice (about 4 - 5 Meyer lemons)
zest of 1 Meyer lemon
scant 3/4 c. sugar
1 stick cold unsalted butter, cut into pieces
Directions
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Preheat oven to 350 degrees.
Cream butter and sugar; add in vanilla and salt; add in flour and macadamias; mix until dough comes together. It should be crumbly.
Pat 2/3 of the dough into an 8 x 8 or 9 x 9 inch square baking dish, reserving the other 1/3 of the dough for later use. Line the pan with parchment paper with edges overlapping to make it easy to remove, or just grease the dish.
Top with about 9 oz. Meyer Lemon Curd, not spreading it to the edge, but leaving a little space around the perimeter. There will be a little curd leftover.
Crumble the roughly chopped nuts with the reserved 1/3 of the shortbread dough. Just make large crumbs with your fingertips, then sprinkle evenly over the top. Don't worry about covering all of the lemon.
Bake about 45 minutes until slightly golden. Cool completely before cutting.
Meyer Lemon Curd:
Put the egg yolks, sugar, zest and juice in a saucepan; whisk together. Heat on medium, stirring constantly with a silicone spatula, until curd thickens, darkens and becomes glossy and translucent and coats the spatula when it's done. DO NOT let it boil! This takes about 10 minutes or so, depending on the level of heat and the size of the pan.
Remove from the heat. Add in the butter, a few pieces at a time, stirring until all butter is incorporated and the curd is smooth.
Cool. Store in an airtight jar in the refrigerator. It will thicken more as it cools.