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Frozen Lemon Curd with Roasted Macadamia Nut Shortbread Crust, Lemon Bars

March 17, 2018

Freezing these bars makes all the difference in the world.  Just make them and put in the freezer and cut when ready to serve or cut and freeze and have one or two anytime you like. They are so good and so summery. Everyone will love them. 

 

 

 

 

 

For the crust

 

1 stick of unsalted butter

1/2 cup powdered sugar

1 cup flour

3/4 cup of Macadamia Nuts made into meal in a food processor, roast them first while whole for more flavor

1/2 teaspoon salt

 

 

The Lemon Curd

 

4 large eggs

4 large egg yolks

1 cup sugar

zest from 5 to 6 lemons

3/4 cup fresh squeezed lemon juice

1/4 teaspoon salt

1 stick of unsalted butter

 

 

Heat oven to 350 degrees, place parchment paper in a 8 or 9 inch square pan, let some of the paper hang over the edge.

Prepare the crust by beating together the butter and the powdered sugar in medium bowl.

 I use a spoon and mash the butter into the sugar first so when you turn on your mixer the powered sugar does not go everywhere. 

Make sure the butter and sugar are completely combined. Stop mixing and scrape down sides of bowl

Add the  flour, Macadamia meal and salt to the bowl, beat on low just until combined. It might seem crumbly but it should press into the pan well.

Press the dough into the pan, make sure you make it even and press into the corners. Prick all over with a fork and bake for 20 minutes or until edges are golden brown.

 

Makes 9 large or 16 medium squares

 

 

While the crust is baking prepare the lemon curd. Whisk together the 4 eggs, 4 yolks and the sugar in a small saucepan, whisk in the lemon juice, lemon zest, salt to form a smooth mixture. Set a small strainer over a medium bowl and place next to the stove for easy reach. Have your instant read thermometer next to you also.

Place the pan with the mixture over medium heat and stir gently but continuously until mixture thickens enough to coat the back of  a spoon and registers 155 degrees on the thermometer, this doesn't take to long about 5 -6 minutes, make sure you scrape the bottom and edges of the pan as you stir. If the mixture starts to coagulate to quick remove form heat.

Strain the lemon curd into a bowl that has the butter in it. Stir until the butter melts ,now it is ready to pour over the crust. If the crust is ready before the curd it is all fine, it can cool. Now put it back in the oven, crust and curd and bake for 10 to 15 minutes until edges of the curd are set but still jiggly in the center. Let it cool and then freeze It's like lemon curd ice-cream. Hope you enjoy!!

 

 

 I like my nuts a little toasty.

 

 

 

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