Meyer Lemon Macadamia Crumble Squares is a buttery shortbread recipe bursting with the unique floral citrus flavor of Meyer lemons and the crunch of macadamia nuts.
There’s a devastating crime wave playing out on the streets of Los Angeles these days that doesn’t get a lot of press.
I’m talking citrus theft. Everybody’s trees are dripping with ripe citrus fruit right now, and there’s a bitter divide between the haves and the have-nots. My friend woke up last week to the awful realization that, in the dead of night, someone had plucked every last Meyer lemon from her front yard tree. That’s just despicable. And I was just about to ask her to lend me a few, too.
Whats the big deal about Meyer lemons? They have an amazing lemon-tangerine-floral flavor, and they have tons of juice!
They only grow in limited parts of the country, and they don’t travel well because of their delicate skin, so they show up rarely in regular grocery stores. They were brought to California from China in the early 20th century and widely planted, but in the 1940s they fell prey a disease that threatened to wipe out all kinds of citrus. So just about all the Meyer Lemon trees in the US were destroyed. In the 70s, a new virus free variety of Meyer lemon was developed, and the rest is history.
The trees are easy to grow in the right climate, and so lots of people planted them in their backyards and patios. A few daring people even planted them right out in front. Like my poor friend. I have to say though, that’s bordering on entrapment, if you ask me.
But if you can’t find fresh Meyer Lemons you can use regular lemons, or make this with any filling and any nut you want. I was going to use the strawberry rhubarb jam I bought the other day.
Have you tasted Sarabeth’s Jams? I love them and I can never decide which flavor to get— Blood Orange Marmalade, Peach Apricot Preserves, Raspberry Key Lime…
Using a ready made jam would make really quick work of these squares. But you can also make my super quick Microwave Citrus Curd or my Microwave Cranberry Curdfor a really special treat.
These are really really good. The shortbread base is nice and moist and thick, the lemon curd is perfect, thanks to Martha, and the macadamias add crunch and flavor without overpowering the star of the show, the Meyer Lemon. I absolutely loved these, and highly recommend them.
I hope you try these, they are soooo good.
Don’t forget to pin these Meyer Lemon Crumble Squares for later!
Meyer Lemon Macadamia Crumble Squares
- 2 sticks unsalted butter, room temperature
- 2/3 cups sugar
- 1 tsp vanilla
- 1/2 tsp salt
- 2 cups all purpose flour
- 1 cup finely chopped macadamia nuts
- 1 batch Meyer Lemon Curd or about 9-10 oz store bought curd or jam
- Crumble topping
- reserved 1/3 of the shortbread dough
- 1/2 cup rough chopped macadamias
Meyer lemon curd
- 6 egg yolks
- 1/2 cup Meyer lemon juice, about 4 or 5 lemons
- zest of 1 Meyer lemon
- scant 3/4 cup sugar
- 1 stick, 1/2 cup cold unsalted butter, cut in pieces
- Preheat oven to 350F
- Cream the butter and sugar. Add in the vanilla and salt.
- Add in the flour and chopped macadamias and mix until the dough comes together. It will be crumbly.
- 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 bars from the pan)
- 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.
- 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.
- Bake for about 45 minutes until slightly golden.
- Cool completely before cutting. ( yeah right 🙂
- To make the Meyer lemon curd: put the yolks, sugar, zest and juice in a saucepan. Whisk everything together.
- Heat on medium, stirring constantly with a silicone spatula, until the curd thickens. It will darken and become glossy and translucent and coat the spatula when it is done. Do not let it boil. This will take about 10 minutes or so, depending on the level of your heat and the size of your pan.
- Take off the heat and add in the butter, a few pieces at a time, stirring until all the butter is incorporated and the curd is smooth.
- Cool and then store in a an airtight jar in the fridge. It will thicken further as it cools.
Make it your own ~
- Try any jam or marmalade you love in the bars, they will all work.
- Vary the nuts, too!
More Meyer lemon love~
Questions and Reviews
I love me some Meyers but I’m not sure that I would ever STEAL them?! Especially not a whole tree’s worth!
These squares look and sound amazing. The mac nuts are the perfect touch!
I accidentally used roasted SALTED macadamias, but surprisingly it didn’t make a difference. I think macadamias are awesome, I love their texture—like butter 🙂
These look amazing!! have a lovely weekend!
I’ve never really had the desire to live in LA, until now. I want lemon meyer lemons so badly! That lemon curd looks perfect.
I have to say, I miss New England more than I can say, but citrus trees growing right in your own yard kinda sorta makes up for earthquakes and smog 🙂
Meyer lemons are so hot right now and rightly so! These sound killer.
I have a feeling we’ll be seeing lots more of them in stores all over the country in the next few years…
Thanks Janet, I think I’m going to choose our next house based on what trees are growing out back!
oh my do these look good sue. i love meyer lemons and am lucky to have several friends that have trees. your photography is just stunning. xo
The color of the Meyer lemon curd is stunning. I don’t know how you could eat just one of these a day. I can almost taste these.
I really like this curd recipe, it’s going to be my go-to from now on. The color is due to the fact that it uses only yolks I guess. And no, as it turns out I couldn’t eat just one a day, I’ve already eaten 2, so I wrapped up and froze the rest.
You were right! The leftover lemon curd from this lemon bar recipe lasted about 1/2 hr. I have a question about freezing these bars. About how long can you freeze these without compromising it’s wonderful texture and flavor.
HOLY moly these are my fave thing you’ve made in awhile – just for that buttery crumble topping alone. LOVE IT Sue! and I love everything you make, but…especially these! What’s your pinterest name? I always try to pin your stuff “at you” with an @ but never know what it is!
They are really good, Averie. And, my Pinterest name is Slmoran21, I need to get more into Pinterest. But the really big thing is CONGRATULATIONS on your book!!!!!!!!!!!!!!!!!!!!!!!!
OH TWIST MY ARM I guess i’ll have to try these…this is going to be so hard for me to eat the whole pan but i will find a way. 🙂
Tell me about it…!!
Still can’t find Meyer Lemons here in Virginia! Probably because somebody is stealing them all from California and they never make it here – how sad. She should mark them with a permanent marker and if they get stolen again, go to the farmers markets and look for her branded fruit! How horrible. But these bars look delicious. Have a wonderful weekend.
I read that they’re working on new strains that can survive in more climates, but not sure Virginia will be on that list. I wonder if you can get them by mail? I’ll have to check that out.