Makes about 16 squares

From the California Farm Cookbook (Pelican Publishing 1994) (link to Amazon.com), I travelled the length and breadth of California, searching out family farmers, and recording their stories. I also solicited their favorite recipes for the fruits and vegetables they grew. 

Gale and George Cunningham’s orchard is nestled deep in the heart of De Luz Canyon in the northern hills of San Diego County. These squares I make over and over!

Crust:

1/2 cup butter at room temperature
1/4/ cup powdered sugar
1 cup flour
1/2 cup chopped pecans
 
Topping:

1 cup sugar
2 eggs, lightly beaten
1/2 tsp. baking powder
2 tbsp. lemon juice (preferably Meyer lemon)
1 tsp. grated lemon peel
1/8 tsp. salt
1tbsp. flour
Powdered sugar for decoration

Preheat oven to 350 degrees.

Crust: Mix crust ingredients. With fingertips, pat mixture evenly on bottom of 9×9-inch baking pan.  Bake 15 minutes, remove from oven, and let cool.

Topping: Cream sugar and eggs until mixture forms thin ribbon. Add in remaining ingredients.  Pour topping over cooled crust, and return to oven for about 20 minutes, being careful not to over bake.  Remove from oven, and run knife around edges of pan. Cool, cut into squares, and sprinkle with sifted powdered sugar.