'These bars melt in your mouth' and 'They're out of this world' are compliments I receive frequently when people taste this treats. They are excellent for showers and other get-togethers. -Edie DeSpain Logan, Utah

Allrecipes Member

Recipe Summary test

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
FILLING:

Directions

Instructions Checklist
  • In a bowl, combine the flour, confectioners' sugar and butter; stir in nuts. Press onto the bottom and 1/2 in. up the sides of a greased 8-in. square baking dish. Bake at 350 degrees F for 15-20 minutes or until lightly browned.

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  • 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.

Nutrition Facts

248 calories; protein 2.7g; carbohydrates 34.3g; fat 11.8g; cholesterol 51.3mg; sodium 127.6mg. Full Nutrition
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Reviews (32)

Rating: 5 stars
02/02/2009
Great Recipe!! After reading others reviews, I increased the Lemon Juice to 3 tablespoons full and I used 1.5 tsp of zest. It came out Perfect!! I also didn't have an 8 Inch Square pan, used my 8.5x11 and it worked out just great...it helped the filling set up quickly but still gave it plenty of "depth". Also, I chopped up the macadamia nuts to the consistency of a coarse corn meal with slightly larger pieces..this incorporated into the entire recipe very nicely and helped the crust spread easily before baking. This was my hubby's 50th birthday request, and he fell in love with it..Lemon Bars are his fave, and he said this is his all time fave now. Thanks for the great recipe! Read More
(21)
Rating: 5 stars
01/13/2007
Great recipe, very pretty and easy. I used pecans, chopped in the food processor. Then added the other crust ingredients to the processor for extra ease of prep and minimal clean-up. I topped with sweetened grated coconut for the last five minutes of baking and left out the sprinkle of powdered sugar. I have also made these with lime juice and zest. Read More
(15)
Rating: 5 stars
12/20/2007
I wish I could have given this 10 stars!!! I did add more lemon juice though because I like a more tart flavor (and I had bought so many lemons anyways). Also, I did not know if roasted and salted macadamians would work, but it was all I could find in the grocery store at the time. I used them, and it was just fine. Thanks for such a good and different recipe. Read More
(12)
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Rating: 5 stars
11/13/2008
This was a huge hit at a family get together - did make a couple of slight changes from others' recommendations - added a little extra lemon to get a stronger lemon flavor. Will definitely become a regular dessert in our house - thanks so much for a great recipe!! Read More
(9)
Rating: 4 stars
04/13/2008
We really liked the flavor of these bars, but had trouble getting them to set up. I baked them for 15 minutes as directed, and they were golden brown on top when I took them out. After allowing them to cool, part of the pan was still runny. Could not really cut them into bars, but the flavor was great. Next time, I may cover with foil and bake a bit longer. Really liked the crust, and that set up nicely. Read More
(9)
Rating: 5 stars
05/06/2007
Excellent! I really love the addition of the nuts! They add more health benefits and better flavor, too! These were delicious and very easy to adapt to gluten-free for my gluten intolerant children. I substituted 1/2 C. Millet flour and 1/2 C. Buckwheat flour for the regular flour in the crust. I also used 1/4 C. Xylitol instead of sugar (ran it in the coffee mill to get the fine texture) because Xylitol has a low glycemic. For the filling, I substituted 1/2 C. Xylitol and 1/2 C. Agave nectar for the cup of sugar (xyltiol sometimes has a kind of "menthol" effect, so I added the agave). Because of the extra liquid, I increased the flour to 4 Tbsp., again substituting Buckwheat flour for regular. It seemed to work great. I just turned up the heat to 375 after adding the filling. Next time I will double the amount of filling and increase the lemon peel/juice because I like a stronger lemon flavor. Read More
(9)
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Rating: 5 stars
05/13/2008
This is amazing!!! We loved it. The shortbread just melts in your mouth like fairy floss and the lemon taste is just right. The dough is VERY wet but don't worry, just press it gently into the pan and bake. After 10 min with the filling in there was a patch in the middle that hadn't set but it was looking golden brown. I turned the oven down and kept checking it every 30 sec or so. It was set in a couple of mins. It cooks very quickly so don't walk out of the kitchen! Yummy. Read More
(7)
Rating: 5 stars
03/17/2007
These were absolutely wonderful! I loved these bars as well as my family and friends. I might try doubling the filling and putting more macadamia nuts on the top next time I make this recipe though. Read More
(7)
Rating: 5 stars
04/20/2009
These bars are delicious! I made them in a 9 x 13 baking pan because I needed a bigger batch. I doubled the crust recipe and I did 1 1/2 times the filling recipe. It took about 26 minutes in my oven for the filling to set but I started at 20 minutes and then baked the additional time in 3 minute increments. They turned out great and my husband loves them. The lemon flavor of the filling is a great compliment to the crust. I used fresh lemon zest and fresh lemon juice. They have a nice tang. Thanks for the recipe. Read More
(6)