The original recipe for these scientifically-designed squares is written in an old lab notebook from my mom’s college days. They’re just the right balance of sweet and tart.
Mix the ingredients for the base (butter, flour, walnuts, brown sugar) together until the mixture resembles coarse meal. Press the mixture into the bottom of an 8 or 9 inch square pan.
Bake at 350° for 15 – 20 minutes, or until it is golden brown around the edges.
While that’s baking, mix the sugar and eggs together until pale yellow. Then stir in the flour, lemon juice, lemon rind, and baking powder.
Pour the lemon mixture over the baked base and bake for another 25 – 30 minutes, or until the top is golden brown and appears set. Let cool and cut into squares. Sift powdered sugar over the top, if desired.
These are best eaten the same day. As if that would be a problem.
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These were really good, but came out tasting very little like lemon, and weren’t custardy at ALL. I also followed the recipe to the letter, so I really don’t know what happened!
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maybelline on 6.27.2010
Super easy. I would like to share some modifications I made:
* Used toasted pecans.
* Added a splash of lemon extract to the topping.
* Sprinkled some kosher salt on the crust before baking.
* Topped with a lemon glaze made from powdered sugar and lemon juice.
Thanks for sharing this nice recipe. It goes great with a summer time BBQ. Take them to a 4th of July party and you’ll be a hit.
Mama Holli of Nobody Puts Mama In A Corner! on 1.22.2010
Oh these look to die for!