These nutty lemon squares are easy to pack for a picnic. You could even bring them on a hike.

1 cup (250mL) all-purpose flour
1/4 cup (50mL) icing sugar
1/2 cup (125mL) butter
1/3 cup (75mL) finely chopped hazelnuts
(almonds or pecans would also be delicious)

Topping::
3 eggs
3/4 cup (175mL) granulated sugar
1 tbsp (15mL) finely grated lemon rind
1/4 cup (50mL) lemon juice
2 tbsp (25mL) all-purpose flour
1/2 tsp (2mL) baking powder
1 tsp (5mL) icing sugar

Instructions for this picnic snack

In food processor or bowl, mix flour with icing sugar. Add butter; pulse or cut in with pastry blender or 2 knives until in fine crumbs. Stir in the nuts.

Press handfuls of dough together; pat evenly into greased 8-inch (2L) square metal cake pan. Bake in center of 350°F (180°C) oven until golden, about 20 minutes. Let cool slightly on rack.

Topping: Meanwhile, in bowl, beat eggs with sugr until pale and thickened; beat in lemon rind and juice, flour and baking powder. Pour over base.

Bake until set in centre and golden, about 25 minutes. Let cool completely in pan on rack. Dust with icing sugar. Loosen edges with paring knife. Cut into squares in pan, ready to serve at your picnic. (Picnic make-ahead: With spatula, lift squares out of pan and store in single layer in airtight container for up to 1 day before picnic, or up to 2 weeks before the picnic if you freeze them.)

Makes approx. 20 squares. PER SQUARE: about 125 calories, 2g protein, 7g fat, 15g carbs, trace fibre.

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