CRUST:

1 c. flour
1 tbsp. grated lemon peel
6 tbsp. chilled unsalted butter
2/3 c. brown sugar
Pinch of salt
1/4 c. toasted nutmeats

Position rack in center of oven and preheat to 350 degrees F. Mix flour, brown sugar, lemon peel and salt in processor. Add butter and nuts and cut in using on/off turns until mixture forms coarse crumbs. Firmly press crumbs on bottom of 9 inch square baking pan. Bake crust until light golden brown, about 20 minutes. Cool while preparing filling. Maintain oven temperature.

FILLING:

3/4 c. sugar
1/3 c. fresh lemon juice
1 tbsp. grated lemon peel
1/4 tsp. baking soda
3 tbsp. toasted nutmeats (coarsely chopped)
2 lg. eggs
1 tsp. flour
Powdered sugar
Nut halves

Whisk sugar, eggs and lemon peel in medium bowl until light and fluffy. Whisk in lemon juice, flour and baking soda. Pour filling over crust. Bake until filling is just set and edges are lightly browned, about 12 minutes. Transfer to rack. Sprinkle chopped nutmeats over filling. Cool completely in pan. (Can be prepared two days ahead. Cover pan tightly and let stand at room temperature.) Cut into squares. Sift powdered sugar over and top each with nutmeat half.