LEMON WALNUT SQUARES

DIRECTIONS

Line bottom and sides of an 8-inch square metal cake pan with Longo’s Parchment Paper cut to fit neatly and overlapping at the corners.

Whisk together flour, icing sugar, lemon zest and salt. With a pastry blender or your fingers, work the butter into the dry ingredients until the mixture is crumbly and holds together when pressed. With floured hands, press into prepared pan in an even layer; smooth the surface with an offset spatula or the back of a spoon. Sprinkle walnuts evenly over surface and press firmly into the base.

Bake in preheated 325°F oven for 20 to 25 minutes or until evenly light golden, but not browned. Reduce oven temperature to 300°F.

Filling:

Whisk together eggs, granulated sugar, flour, salt and juice until smooth but not frothy. As soon as the base comes out of the oven, pour the filling overtop. Immediately return to the oven and bake for about 25 minutes or until the filling doesn’t jiggle when the pan is gently wriggled and a skewer inserted into the filling comes out clean.

Let cool completely on a rack. Holding the parchment paper, lift onto cutting board. Trim and cut into squares. Dust with icing sugar if serving right away. (Make-ahead - Store squares in a single layer in airtight containers. Refrigerate for up to 2 days. Dust with icing sugar just before serving.)