Instructions: Preheat oven to 325 degrees. Butter a 9-by-13 inch baking pan. Set aside.

Beat the butter, 2 cups flour, powdered sugar and salt until fluffy. Scrape mixture into prepared pan and smooth into a thin layer, covering the bottom of the pan. Bake for 15 minutes.

Meanwhile, beat eggs and granulated sugar until light. Add lemon peel and juice and mix well. Sprinkle with 1 tablespoon of flour and baking powder; pour in the nuts. Mix well.

Pour lemon mixture into crust and return to oven for another 35 minutes or until filling is set and top is golden.

Cool slightly and cut into squares. Loosen crust around the edges and cool completely before removing squares from pan. To serve, sprinkle with powdered sugar, if you like.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

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