Lime Bars with Macadamia Crumble

Lime Bars with Macadamia Crumble


Shortbread crust

  • 2 cups all-purpose flour
  • ¼ teaspoon Kosher salt
  • ½ cup macadamia nuts
  • ½ cup confectioner’s sugar
  • The zest from one lime
  • 2 sticks or 1 cup unsalted butter, cold and cut into small chunks
  • ½ cup macadamia nuts coarsely chopped

Lime Filling

  • ¾ cup granulated sugar
  • 2 large eggs
  • 1/3 cup plus 1 tablespoon fresh lime juice
  • ½ teaspoon baking powder
  • 2 tablespoons all-purpose flour
  • The zest from one lime
  • 2 drops green food coloring optional
  • Confectioner’s sugar for dusting


  • Preheat oven to 350 degrees Fahrenheit.
  • Spray a 9 inch square baking pan with non-stick cooking spray. Line with parchment paper so that it will come over 2 of the sides of the pan.
  • In a food processor, place the flour, salt, macadamia nuts, confectioner’s sugar, and zest. Process until nuts are finely ground.
  • Add the butter and process until moist clumps form.
  • Pour all but 1 cup of the shortbread mixture into the prepared pan. Firmly pack the shortbread evenly into the pan. Bake for 25 minutes.
  • Place reserved cup of crumbs into a small bowl and mix in the ½ cup coarsely chopped macadamia nuts.
  • In a medium bowl, whisk together the sugar, eggs, lime juice, baking powder, flour, zest, and green food coloring if using. Pour over the warm crust. Scatter the reserved macadamia shortbread mixture evenly over the filling.
  • Bake for 25 minutes or until topping is nice and brown. Allow to cool in the pan, and place in the refrigerator until well chilled.
  • Remove lime bars from pan using the parchment overlaps as handles. Cut into 9-12 squares, depending on how large you like them. Dust with confectioner’s sugar.


Makes approximately 9-12 bars