Lemon-Macadamia Shortbread Bars

• CRUST
• roasted salted macadamia nut1 cup
• sugar↗3⁄4 cup
• all-purpose flour↗2 cups
• unsalted butter, cut up, softened↗1 cup
• grated lemon peel1 tablespoon
• FILLING
• egg yolks↗6
• sugar↗6 tablespoons
• fresh lemon juice↗6 tablespoons
• unsalted butter, cut up, softened↗1⁄4 cup
• grated lemon peel1 teaspoon
• chopped macadamia nuts1⁄4 cup

Step-by-step instructions

1. 1

   Heat oven to 350°F Line 13x9-inch pan with foil so that foil hangs over edges. Cut 13x9-inch piece of parchment paper; place over foil in bottom of pan.

2. 2

   Place 1 cup macadamia nuts and 3/4 cup sugar in food processor; pulse until nuts are finely ground. Add flour, butter and lemon peel; pulse until mixture is blended (dough will not form). Spread mixture in pan; press evenly to form crust. Prick dough all over with fork. Bake 20 to 25 minutes or until pale brown. Cool completely.

3. 3

   In heavy medium saucepan, whisk together egg yolks and 6 tablespoons sugar; whisk in lemon juice. Cook over medium heat 4 to 5 minutes or until thickened and temperature reaches 160°F Remove from heat; whisk in 1/4 cup butter and 1 teaspoon lemon peel. Place in small bowl; press plastic wrap directly on surface. Cool to room temperature; spread over crust. Sprinkle with 1/4 cup macadamia nuts. Refrigerate 1 hour or until firm.

4. 4

   Remove bars by lifting foil ends. Slide bars with parchment paper liner onto cutting board. Cut into 36 pieces. Store in refrigerator.