1 c All-purpose flour
1/4 c Icing sugar
pn Salt
1/2 c Unsalted butter
1/3 c Walnuts, finely chopped
TOPPING
2 Eggs
3/4 c Granulated sugar
1 tb Lemon rind, finely grated
1/4 c Lemon juice
2 tb All-purpose flour
1/2 ts Baking powder
1 ts Icing sugar
In food processor or bowl, blend together flour, icing sugar and salt. Add
butter; pulse or cut-in with pastry blender [or 2 knifes] until fine crumbs
form. Stir in walnuts. Gently press handfuls of dough together; pat into
lightly greased 8-inch square cake pan. Bake in 350F 180C oven for 20-25
minutes or until golden. Let cool slightly on rack.
Topping:
Meanwhile, in bowl, beat eggs with sugar until pale and thickened; beat in
lemon rind and juice, flour and baking powder. Pour over base; Bake for
25-30 minutes longer or until set in centre and golden brown. Let cool
completely on rack. Dust with icing sugar. Cut into squares.
[Squares can be covered and refrigerated for up to 4 days.]
20 bars for $2.62 CDN [Apr 95]
Per bar: about 125 calories, 2 g protein, 7 g fat, 15 g carbohydrate
Yields
20 Squares