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 9x9 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.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.