Name: Tangy Lemon Walnut Squares
Yield: Makes one 8-inch (20 cm) square pan | Cuts into 16 or 25 squares
Ingredients: Icing sugar, for dusting; ½ tsp (2 mL) baking powder; 1 tsp (5 mL) finely grated lemon zest; ½ cup (125 mL) fresh lemon juice; ⅓ cup (80 mL) icing sugar; ½ tsp (2 mL) finely grated lemon zest; 1½ cups (375 mL) all-purpose flour; ¾ cup (185 mL) coarsely chopped walnut pieces; 2 eggs, at room temperature; ¼ tsp (1 mL) salt; ½ cup (125 mL) cold unsalted butter, cut in pieces; ¾ cup (185 mL) white corn syrup; 2 Tbsp (30 mL) cornstarch

Preparation info

Makes
one 8 inch

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

While the Creamy Lemon Squares are more akin to the traditional, they must be stored in the refrigerator and are delicate. This version of lemon squares stores safely at room temperature and can survive in a cookie tin or on a dessert plate when layered or stacked with other treats.