This recipe calls for a make-ahead mix, which can be kept in the fridge for up to 4 weeks. For Cherry Winks, combine the ingredients given below!
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 1 cup unsalted butter
- 2 cups sifted all-purpose flour
- ½ cup sifted confectioners’ sugar
- 2 cups white sugar
- 4 eggs
- 1 lemon
- 6 tablespoons lemon juice
- ½ teaspoon baking powder
- 1 ½ cups chopped walnuts
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 325 degrees F (160 degrees C). Grease a 9×13 inch pan.
- To make crust: In a large mixing bowl, beat together the butter, 2 cups of the flour, and confectioners’ sugar until fluffy. Scrape mixture into the pan and smooth. Bake 15 minutes.
- In a medium bowl, beat the eggs and sugar. Grate the rind of the lemon and add the rind, along with 6 tablespoons of lemon juice, to the egg mixture. Sprinkle 1 tablespoon of flour and the baking powder over the mixture. Fold in the nuts and mix until well blended. Pour the lemon mixture into the crust.
- Bake for another 35 minutes, until filling is set. Let cool before cutting.
Nutrition Facts
| Calories | 243 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 23 mg |
| Sugars | 20 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I, and my brother and mom loved it, they raved about it. Though I may need to add more lemon peel and juice (fresh from the lemon, not the bottled kind), I would prefer a more flavorful of lemon than just one lemon. (?). This works.!!!!
I love this! I used to have a cookbook with a similar recipe; so I was delighted to find this substitute while my cookbook was sitting at home in Ukraine. I did only four cups of lemon juice, the other two of lemon zest, excluded the nuts and baked five minutes more. But other than that, it was perfect!
This was way too eggy. Too many things have to change before I make this a keeper.
Consensus of cooks; double the lemon, consider 1/2cup less sugar, consider skipping nuts. I want to try putting the nuts in the crust.
Very nice. I put the walnuts in the crust instead of the filling and it was delicious.
Made these squares yesterday, everyone loved them, very easy! Only change I made was I took some advice and lowered the white sugar to 1 1/2 cups. Will def make again, thanks for the recipe!
I made 1.5 times the filling and cut the sugar, and they were very good. I’m not sure why they aren’t called lemon walnut bars with all the nuts in them!
Raves, raves, raves! My guests loved these!
Awesome Recipe! It was very sweet, even with just 1 and 1/2 cups. Very good!
this was a great Recipe to make.
Had to bake the crest longer , maybe 5-8 min. Delicious. Book club loved it.
Each time I bring these to a potluck or family gathering they get rave reviews! (I skip the nuts because some people have allergies.) The crust really compliments the lemony flavor. Easy to make.
I made several changes but overall the squares are very good. I used about 3/4 of the base based on other reviews and reduced the sugar in the top to 3/4 of a cup….they were nice and tart. I made some modified Russian tea cakes with the leftover base. I would adjust the recipe based in your preference for tart or sweet.
Used all natural lemon juice and the crust on the bottom finished similar to shortbread…I made as a birthday gift and was told it satisfied cravings!
These lemon squares are excellent! The crust is very light and flakey and the lemon part was just the right consistency. As per the other reviewers I cut the sugar to just slightly over half of what was called for and it was the perfect sweetness.
The recipe I use is very similar to this, with the exception of the nuts. It is delicious. Going to make it for Mother’s Day
F,k
I have been making these for years! They are definitely worth the effort!
I really think this should have been called Lemon Walnut Squares. The nuts create a different taste and texture in this bar that I did not care for due to the rough contrast to the creamy filling. I have seen a recipe with identical ingredients, sans nuts, which I plan to try, but I’ll rate that on the correct nut free recipe when I do.
I have used this recipe many, many times, and everyone always loves them! I’ve only altered the recipe one time, and I put less lemon juice in it…bad idea! It didn’t taste like lemons. My suggestion would be to not change the recipe; these turn out perfect every time.
these are fantastic! I’ve made multiple times, I’ve cut back 1/2 cup on the flour for the bottom crust and it worked out great… a must for any Holiday or just lite after dinner dessert