Reviewed: May 19, 2009

These truly are terrific. I increased the total yield to 18 (increased all by 50%) and put in 8 1/2 x 11 pan which worked well. I love macs, so more than doubled the crushed macs. I agree that a pretty fine chop works best. However, I added a more coarse chop of macs to the top of the initial crust prior to the 1st bake which added a nice layer of crunch to the bar. Try this if you like the texture of the macs. Also added coconut to top but toasted it 'til light brown. Then scattered on top around 8 minutes before it was all done. I didn't have any problems with the bar setting up probably because I added a bit more flour and baking powder than called for in the recipe (perhaps increased by 20% or so). Also increased the lemon zest and juice as others have. Superb.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

TroutRad

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 19, 2009

These bars are delicious! I made them in a 9 x 13 baking pan because I needed a bigger batch. I doubled the crust recipe and I did 1 1/2 times the filling recipe. It took about 26 minutes in my oven for the filling to set but I started at 20 minutes and then baked the additional time in 3 minute increments. They turned out great and my husband loves them. The lemon flavor of the filling is a great compliment to the crust. I used fresh lemon zest and fresh lemon juice. They have a nice tang. Thanks for the recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Kelley C.

Cooking Level: Intermediate

Home Town: Georgetown, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 8, 2009

Delicious! I ended up really grinding the nuts more to a mac. nut butter and incorporating it into the crust like that. (Much better than having crunchy nuts in the crust!) Filling needed 3-4x the amount of lemon juice and zest. Baking time was longer by around 3-4 minutes. Coconut on top as suggested by another reviewer was a great addition! I'm making these again tonight!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Patty

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 8, 2009

I loved these! They had a fabulous flavor! I only had an issue with getting the lemon mixture to set up. Next time I'll follow some of the other reviewer's suggestions to prevent that. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2009

So easy and yummy. I am dating a hawaiian chef and he thought these were the best lemon bars he had tasted. Better then boxed mixes! I did add a bit more lemon to them. But other than that the recipe is great! Makes me look like I knew what I was doing in the kitchen!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mindy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 11, 2009

These are great. The are now my "go-to" recipe for showers and such, and they are always a huge hit. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

VeggieGal

Cooking Level: Intermediate

Home Town: Willow Grove, Pennsylvania, USA

Living In: Montrose, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2009

Great Recipe!! After reading others reviews, I increased the Lemon Juice to 3 tablespoons full and I used 1.5 tsp of zest. It came out Perfect!! I also didn't have an 8 Inch Square pan, used my 8.5x11 and it worked out just great...it helped the filling set up quickly but still gave it plenty of "depth". Also, I chopped up the macadamia nuts to the consistency of a coarse corn meal with slightly larger pieces..this incorporated into the entire recipe very nicely and helped the crust spread easily before baking. This was my hubby's 50th birthday request, and he fell in love with it..Lemon Bars are his fave, and he said this is his all time fave now. Thanks for the great recipe!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

PeaJay

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2009

These were really creamy! I loved that part!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2008

This was a huge hit at a family get together - did make a couple of slight changes from others' recommendations - added a little extra lemon to get a stronger lemon flavor. Will definitely become a regular dessert in our house - thanks so much for a great recipe!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CdnJessica

Cooking Level: Expert

Home Town: Thunder Bay, Ontario, Canada

Living In: Raeford, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 13, 2008

This is amazing!!! We loved it. The shortbread just melts in your mouth like fairy floss and the lemon taste is just right. The dough is VERY wet but don't worry, just press it gently into the pan and bake. After 10 min with the filling in there was a patch in the middle that hadn't set but it was looking golden brown. I turned the oven down and kept checking it every 30 sec or so. It was set in a couple of mins. It cooks very quickly so don't walk out of the kitchen! Yummy.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

starbase

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2008

These are the best!!! Only complaint was that I had a difficult time getting them to set-up. But I finally put them in the refridgerator for a bit and that solved the problem. The nuts add wonderful flavor and texture. I can't wait to make these for my mother's day brunch!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

DEBBIEP

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Shoreline, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 12, 2008

We really liked the flavor of these bars, but had trouble getting them to set up. I baked them for 15 minutes as directed, and they were golden brown on top when I took them out. After allowing them to cool, part of the pan was still runny. Could not really cut them into bars, but the flavor was great. Next time, I may cover with foil and bake a bit longer. Really liked the crust, and that set up nicely.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

NewBride

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2007

I wish I could have given this 10 stars!!! I did add more lemon juice though because I like a more tart flavor (and I had bought so many lemons anyways). Also, I did not know if roasted and salted macadamians would work, but it was all I could find in the grocery store at the time. I used them, and it was just fine. Thanks for such a good and different recipe.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

DonnaV

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2007

Light lemon flavour and crispy topping. I drizzled dark chocolate on these as an added treat and to enhance the look on the plate. Would prefer a stronger flavor of lemon over macadamia nuts, so next time might try increasing the lemon juice used and not putting the nuts in the base.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Angela S.

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 3, 2007

these are soooo good. melt in your mouth. easy too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KAREN DOWNES

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 6, 2007

Excellent! I really love the addition of the nuts! They add more health benefits and better flavor, too! These were delicious and very easy to adapt to gluten-free for my gluten intolerant children. I substituted 1/2 C. Millet flour and 1/2 C. Buckwheat flour for the regular flour in the crust. I also used 1/4 C. Xylitol instead of sugar (ran it in the coffee mill to get the fine texture) because Xylitol has a low glycemic. For the filling, I substituted 1/2 C. Xylitol and 1/2 C. Agave nectar for the cup of sugar (xyltiol sometimes has a kind of "menthol" effect, so I added the agave). Because of the extra liquid, I increased the flour to 4 Tbsp., again substituting Buckwheat flour for regular. It seemed to work great. I just turned up the heat to 375 after adding the filling. Next time I will double the amount of filling and increase the lemon peel/juice because I like a stronger lemon flavor.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

jpapadpapa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 17, 2007

These were absolutely wonderful! I loved these bars as well as my family and friends. I might try doubling the filling and putting more macadamia nuts on the top next time I make this recipe though.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Karen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2007

Really good- although it did take me a few bites to get used to nuts in my lemon bars! Lol. But after that, I really, really enjoyed these. They could use a little more lemon filling, but I'm not sure what to do about that. I doubled the recipe and used 1.5 cups sugar. They were just sweet enough. I used the juice from 1 and a half Meyer lemons (turned out to be 2 extra TBS) and I think it could have used more lemon flavor- maybe it's because Meyers aren't as tart as other lemons. The dough seemed really "wet", almost like there was too much butter. But I still loved these, and they were pretty easy to make, too.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

What a Dish!

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 13, 2007

Great recipe, very pretty and easy. I used pecans, chopped in the food processor. Then added the other crust ingredients to the processor for extra ease of prep and minimal clean-up. I topped with sweetened grated coconut for the last five minutes of baking and left out the sprinkle of powdered sugar. I have also made these with lime juice and zest.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

jazminfig

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Macadamia Lemon Bars

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!