Meyer Lemon Macadamia Crumble Squares

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.

Meyer Lemon Macadamia Crumble Squares 2

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.

Meyer Lemon Macadamia Crumble Squares

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 is a buttery shortbread recipe bursting with the unique floral citrus flavor of Meyer lemons and the crunch of macadamia nuts. #meyerlemon #lemonbars #macadamianuts #bestlemonbars #shortbread #crumblebars #dessert #lemoncurd #shortbreadcrumble #lemondessert

4.88 from 8 votes

Meyer Lemon Macadamia Crumble Squares

Author Sue Moran


  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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~

Meyer Lemon Roast Chicken baking pan



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  • Reply
    March 6, 2016 at 5:01 pm

    Hi Sue, I made this with a few variations. I used almonds and I made the lemon cream recipe from Dorie Greenspan’s book: Baking. But followed your measurements and can I tell you, it was awesome. My guests freaked out. Can’t wait to try the cranberry walnut recipe that is similar, will probably make orange curd since cranberries pretty much gone. Delicious. Thanks so much.

    • Reply
      March 6, 2016 at 5:21 pm

      I’m so happy it was a success for you Suzie, I love the basic formula and I’ve recreated it dozens of times. I always change out the nuts, or the fruit filling, and sometimes the type of flour. Thanks for taking the time to give me the feedback 🙂

  • Reply
    Couscous & Consciousness
    May 7, 2013 at 6:28 am

    Love the look of these Sue. Meyer lemons tend to grow very well here in New Zealand, especially in Nelson where I live, and with the season looming large in a couple of months time I will definitely be making these.

  • Reply
    Hungry Dog
    February 19, 2013 at 3:21 pm

    Wow, these are gorgeous. I’m sorry to hear about the crime wave–not cool!–but it would be hard to resist plucking a meyer lemon now and then. They are so delicious.

  • Reply
    Heather Schmitt-Gonzalez
    February 18, 2013 at 12:08 am

    First of all, I would be livid. And I would cry.

    Second of all, there is not a single thing that I could resist about these amazing squares. That crumble. That curd. Oi.

  • Reply
    February 17, 2013 at 9:41 pm

    that curd is SO vibrantly yellow! these are just lovely, sue–i absolutely can’t resist a crumb topping on anything. 🙂

  • Reply
    The Twisted Sister
    February 16, 2013 at 8:20 pm

    When we moved to Florida the first thing I did was go and get some Meyer lemon trees! They are so heavy with fruit that I have to pull some off before they are ready or my tree will break in half! Its true that they are huge! If they are smaller than an orange I worry my tree might be sick! If anyone wants some lemons I have about 50 on my little 4 foot tree right now!

    • Reply
      Sue/the view from great island
      February 16, 2013 at 10:10 pm

      You were smart—I once planted a bay tree and I was so thrilled with the fresh bay leaves all year long.
      Do you have a way to preserve all that bounty?? I wonder if you could freeze the juice, or preserve them as in Moroccan Preserved Lemons…

  • Reply
    February 16, 2013 at 5:33 pm

    OMG…this looks and sounds so incredibly luscious! I’m in Fl., and just came in with a Meyers lemon from the farmers market. It is huge! I thought Meyer lemons were much smaller!

    • Reply
      Sue/the view from great island
      February 16, 2013 at 10:11 pm

      I think they are usually smallish, but probably the new varieties are bred to be bigger. You have to plant a tree!

  • Reply
    February 16, 2013 at 3:25 pm

    There is nothing like a good bar cookie to brighten my mood – except maybe a bar cookie made with sunshine aka meyer lemon curd! Holy crap but these look cheerily delicious:)

  • Reply
    Cathy at Wives with Knives
    February 16, 2013 at 1:35 pm

    If I had a meyer lemon tree and somebody stole all the lemons I would be on the war path. How sad and awful. I’m trying to stay away from sweets for awhile but I can’t resist this recipe. That crumbly, nutty topping is irresistible.

    • Reply
      Sue/the view from great island
      February 16, 2013 at 10:13 pm

      I really like the crumble topping, because it’s made with the dough, it’s got a more moist consistency and larger crumb than most.

  • Reply
    Cuisine de Provence
    February 16, 2013 at 1:28 pm

    I just have to try these they look too good!

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