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3 tablespoons butter
1/4 cup brown sugar
1/2 cup flour
1/4 cup walnuts, chopped
grated rind of 1 lemon
1 tablespoon freshly squeezed lemon juice
8 oz. cream cheese, at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla (scant)
1 egg
3/4 cup sour cream or plain yogurt

Preheat oven to 350°F.

Butter a 9 inch square pan.

Cream butter, add brown sugar and beat well for 2 minutes. Gradually add flour and walnuts, beating well. Batter will appear crumbly, but do not over-beat.

Spread batter evenly over the bottom of the pan, and press firmly to make compact layers. Bake for 15 minutes.

Combine lemon rind and juice and set aside.

Cream the cheese, add sugar, vanilla and egg and beat well. Stir in the lemon juice and rind. Pour over the hot baked crust, tilting the pan to level filling.

Bake for 20 more minutes.

Cool 15 minutes, then spread the following topping over it:

3/4 cup sour cream or yogurt
1 tablespoon sugar
1/2 teaspoon vanilla

Bake 5 more minutes.

Cool and refrigerate for 1 hour or more. Cut around sides of pan and cut into squares.

Cover tightly with plastic wrap and refrigerate or freeze in individual lunch box sized portions.

Submitted by: CM
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