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.
I made a fresh Meyer lemon curd for these lemon macadamia crumble squares, but you can use any store bought curd you like. Your favorite jam will work as a filling, too (blood orange marmalade, peach apricot, raspberry key lime…)
The same easy shortbread dough you make for the crust also serves as the crumble topping ~ genius!
These are really really good. The shortbread base is nice and moist and thick, the lemon curd is perfect, 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.
more lemony recipes
- Lemon Cookies
- Lemon Drizzle Cake
- Lemon Cheesecake Recipe
- Lemon Drizzle Cake
- Raspberry Lemon Blondies
Lemon Macadamia Crumble Squares
Equipment
- 9×9 square baking pan
Ingredients
- 1 1/2 cups macadamia nuts, divided.
- 1 cup unsalted butter, at room temperature
- 2/3 cups sugar
- 1 tsp vanilla
- 1/2 tsp salt
- 2 cups all purpose flour
- 9 ounces Meyer lemon curd (about a cup), homemade recipe here
Instructions
- Preheat your oven to 350F. If you like you can line your pan with parchment paper with edges overlapping to make your squares easy to remove, or you can just grease the dish if you don't care about removing the bars from the pan.
- Take one cup of the macadamia nuts and finely chop them. Rough chop the remaining 1/2 cup of nuts and set aside for the topping.
- Cream the butter and sugar. Add in the vanilla and salt.
- Add in the flour and the 1 cup of chopped macadamias and mix until the dough comes together. It will be crumbly.
- Pat 2/3 of the dough into a 9×9 square baking dish, and reserve the other 1/3 for the topping. (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 Meyer lemon curd, or about a cup. Don't spread it to the edge, leave a little space around the perimeter.
- Crumble the 1/2 cup of 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. )
Nutrition
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!
Thanks Anne!
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.