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White Chocolate Meyer Lemon Squares

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White Chocolate Meyer Lemon Squares with a Macadamia Nut Crust

adapted with numerous changes from KingArthurFlour.com [6]

Prep Time:10 minutes
Cook time:45 minutes

Ingredients:

Crust
1/2 cup macadamia nuts, raw or dry roasted
9 tablespoons cold butter (1/2 cup + 1 tablespoon, or 1 U.S. stick + 1 tablespoon), cut into large pieces
1 cup all-purpose flour
1/4 cup confectioners’ sugar
a pinch of salt

Topping
2 large eggs
1 cup granulated sugar
zest from the lemons used for the juice below (zest them before squeezing)*
3 tablespoons meyer lemon juice (about 3 small or 2 medium lemons)
2 tablespoons all-purpose flour
a pinch of salt
1/2 cup white chocolate chips

Instructions:

1. Preheat oven to 350°F. Grease an 8″ x 8″ square pan, and line the bottom and two sides with a large rectangle of parchment paper or foil (allow the edges to hang over the pan – they’ll provide a handle for easy removal later).

2. If the nuts are raw, you can toast them briefly in a dry pan over medium-low heat until they start to turn just the lightest bit brown. Set aside to cool. Then, in a food processor, grind the nuts to a rough cornmeal-like texture. You’ll have somewhere between 1/4 and 1/3 cup of nut flour (no need to measure – it will be fine).

3. Add the remaining crust ingredients to the food processor bowl and pulse until the mixture is very coarse.

4. Press the crust firmly into the prepared pan, leveling as best as possible. Bake 20 minutes, or until the edges begin to brown lightly.

5. In a large mixing bowl, beat the eggs and sugar until they reach ribbon stage, about 5 minutes. Gently mix in the zest, lemon juice, flour and salt.

6. When the crust finishes baking and is still hot, spread the white chocolate chips evenly over the top. As they melt, smooth out with an offset spatula. Pour the lemon topping over the white chocolate layer, and return to the oven. Continue baking for 22-25 minutes. The surface will appear slightly matte and very lightly golden. Remove and allow to cool in the pan for 15 minutes. Run a knife around the edge of the pan, and use the parchment/foil handles to remove to a cool racking. Cool completely before cutting. Sift confectioners’ sugar over the top before serving, if desired.

*If you happen to have regular lemons on hand, I’d recommend using the zest from those lemons, and the juice from the meyer lemons. Meyer lemons are da bomb, but the zest isn’t lemon-zesty enough for my tastes.