2sticksor 1 cup unsalted butter, cold and cut into small chunks
½cupmacadamia nutscoarsely chopped
Lime Filling
¾cupgranulated sugar
2large eggs
1/3cupplus 1 tablespoon fresh lime juice
½teaspoonbaking powder
2tablespoonsall-purpose flour
The zest from one lime
2drops green food coloringoptional
Confectioner’s sugar for dusting
Instructions
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.