1 c. flour
1/2 c. confectioners' sugar
1/2 c. chopped walnuts
1/2 tsp. freshly grated lemon peel
2/3 c. unsalted butter

Heat oven to 375 degrees. Lightly grease an 8 inch square baking pan. Mix flour, sugar, walnuts and peel in a medium sized bowl. Add softened butter and using your fingers, rub into flour mixture until coarse crumbs form. Press mixture evenly over bottom of pan. Bake 15 minutes until top looks dry.

TOPPING:

2 tbsp. flour
1/2 tsp. baking powder
2 lg. eggs
1 c. granulated sugar
7 tbsp. fresh lemon juice
Confectioners' sugar (for decorating)

Mix flour and baking powder. Beat eggs and sugar with electric mixer until pale. With mixer on low speed add lemon juice, then flour mixture. Beat just until blended. Pour over crust. Bake 20 to 25 minutes until topping is set and golden. Place pan on rack to cool completely. Cut in squares. Remove from pan. Sprinkle with confectioners' sugar. Can be frozen for 3 weeks. Dust with confectioners' sugar just before serving.