Tart Lemon Squares with Walnut Crust

Love the walnut crust here, you could switch it up with toasted almonds or hazelnuts too.

1 cup all purpose flour
1/4 cup icing sugar
pinch salt
1/2 cup unsalted butter
1/3 cup finely chopped walnuts

Topping:
2 eggs
3/4 cup granulated sugar
1 tbsp finely grated lemon rind
1/4 cup lemon juice
1/4 cup lemon juice
2 tbsp all purpose flour
1/2 tsp baking powder
1 tsp icing sugar

1. In food processor or bowl, blend together flour, icing sugar and salt.  Add butter; pulse or cut in with pastry blender or 2 knives until in fine crumbs.  Stir in walnuts.  Gently press handfuls of dough together; pat into lightly greased 8 inch square cake pan.  Bake in 350 F oven for 20 to 25 minutes or until golden.  Let cool slightly on rack.
2. Topping:  meanwhile, in bowl, beat eggs with sugar until pale and thickened; beat in lemon rind and juice, flour and baking powder.  Pour over base; bake for 25 to 30 minutes longer or until set in centre and golden brown.  Let cool completely on rack.  Dust with icing sugar.  Cut into squares.  

Squares can be covered and refrigerated for up to 4 days.  Makes 20 squares.  About 125 calories per square, 2 g protein, 7 g fat, 15 g carbohydrate.

Chunky Fudge Squares

1/2 cup whipping cream

8 oz (250 g)chocolate fudge, cut into pieces

3 cups broken shortbread cookies

1/2 cup dark chocolate chips

1/2 cup chopped pecans

1/4 cup melted butter

1. Line an 8x8 inch baking pan with tin foil or parchment paper.
2. Place whipping cream in a small pot and bring to a boil.  Remove from heat.  Add fudge and stir until melted.  Set aside
3. Combine broken cookies, dark chocolate chips and chopped pecans in a medium bowl and pour over a little more than half of the fudge mixture (you need just enough to coat cookies).  Pack mixture into prepared baking dish and place in refrigerator for 1 hour or until firm.
4. Combine remaining fudge mixture with melted butter and drizzle over-top of cookie bars.   Chill.  Cut into 1 inch squares and serve.

Dark Chocolate Pecan Squares

A simple and yummy dessert

Crust:

1 1/3 cups flour

1/2 tsp salt

1/2 cup shortening, cold

3-6 tbsp ice water

Filling

1/2 cup semi sweet chocolate chips, melted

2 cups toasted pecans

3 eggs

1/2 cup dark brown sugar, packed

1 tsp vanilla extract

3/4 cup golden corn syrup

1/2 cup semi sweet chocolate chips

1. Crust:  Blend flour and salt in a medium size mixing bowl.  Cut chilled shortening into 1/2” cubes.  Mix in chilled shortening cubes into flour mixture using a pastry blender or two knives until mixture resembles coarse crumbs with some small pea sized pieces remaining.  Sprinkle half of ice water over the flour mixture.  Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly.  Add remaining water, 1 tbsp at a time until dough is moist enough to hold together.
2. Flatten dough into 1/2” thick round disk.  Wrap in plastic wrap.  Chill in refrigerator for 30 minutes or up to 2 days.
3. Preheat oven to 375F.
4. Roll chilled dough on a lightly floured surface into a 14” square.  Transfer dough into a 9”x9” square baking pan. Trim edges to height of baking dish.  Roll edge under so dough comes 3/4 of the way up the sides of the dish.
5. Filling:  Spread melted chocolate over the bottom of the dough.  Refrigerate to set.  Cover with pecans once cooled.  
6. Whisk together eggs, brown sugar and vanilla in a large bowl.  Whisk in corn syrup.  Stir in chocolate chips.  Pour over pecans.
7. Bake in preheated oven until filling is puffed, about 50 min