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

Steps

1. Preheat oven to 350 degrees.
2. Cream butter and sugar; add in vanilla and salt; add in flour and macadamias; mix until dough comes together. It should be crumbly.
3. 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.