1 c. flour
1/2 c. walnuts, finely chopped
1/3 c. brown sugar, packed
6 tbsp. butter, softened
1 med. lemon
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 tbsp. milk
1/2 tsp. vanilla
1 egg

About 4 hours before serving or up to 3 days ahead:

Preheat oven to 350 degrees. Lightly grease 9 x 9 inch baking pan. Into medium bowl measure flour, walnuts, brown sugar and nuts and butter. With hands, knead ingredients until blended. Mixture will be crumbly. Reserve 1/2 cup crumb mixture; pat remaining crumb mixture into pan. Bake 12-15 minutes, until light brown.

Meanwhile, grate 1 teaspoon lemon peel and 1 tablespoon lemon juice from lemon. In small bowl with mixer at medium speed, beat lemon peel, lemon juice, cream cheese and remaining ingredients until well blended, about 2 minutes.

Pour cream cheese mixture over baked layer, sprinkle with reserved crumb mixture. Bake 25 minutes longer or until golden brown. Refrigerate at least 2 hours. Makes 2 dozen bars.