Meyer Lemon Macadamia Crumble Squares
INGREDIENTS
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Meyer Lemon Macadamia Crumble Squares
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oven to 350F
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2 sticks unsalted butter, room temperature
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2/3 cups sugar
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1 tsp vanilla
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1/2 tsp salt
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2 cups all purpose flour
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1 cup finely chopped macadamia nuts
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1 batch Meyer Lemon Curd (recipe below) or about 9-10 oz store bought curd or jam
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Crumble topping
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(reserved 1/3 of the shortbread dough)
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1/2 cup rough chopped macadamias
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Cream the butter and sugar. Add in the vanilla and salt.
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Add in the flour and chopped macadamias and mix until the dough comes together. It will be crumbly.
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Pat 2/3 of the dough into a 8x8 or 9x9 square baking dish, and reserve the other 1/3. (You can line the pan with parchment paper with edges overlapping to make it easy to remove, or you can just grease the dish if you don't care about removing the ba
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Top with about 9 oz of the Meyer Lemon Curd. Don't spread it to the edge, leave a little space around the perimeter. You will have a little curd leftover, and trust me, you'll thank me for that.
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Crumble the rough chopped nuts with the reserved 1/3 of the shortbread dough. Just make large crumbs with your fingertips. Sprinkle evenly over the top. Don't worry about covering all the lemon.
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Bake for about 45 minutes until slightly golden.
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Cool completely before cutting. ( yeah right :)
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