Lemon & Walnut Shortbread Bars

By Errin Stevens
March 22, 2017
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Author Notes:

I have an interest in those quirky, charming (to me) community cookbooks, probably because they make me feel connected to my small-town heritage. My favorite of these was put out by the Minnesota Division of the American Cancer Society. "Look What's Cooking Now" first came out in 1985... and I swear it's as fresh and thoughtful today as it was then. Anyway, the recipe for "Walnut Strips" is always a crowd favorite, from my Indian friend, Shipra; to my Greek friends, the Michaelides'; to my Norwegian/Irish relatives young and old. Best of all, it's SUPER easy. My version is thicker and a little gooier than the original.

Errin Stevens

Serves: 24


  • 1 cup all-purpose flour
  • 1/2 cup butter, softened

Filling & Glaze

  • 2 eggs, beaten
  • 1-1/2 cups brown sugar
  • 2 tablespoons flour
  • 1/4 teaspoon baking powder
  • 1/2 cup flaked coconut
  • 1 cup chopped walnuts
  • 2 tablespoons butter
  • 1-1/2 cups powdered sugar
  • 1 lemon, juiced
  1. Preheat oven to 350 degrees F.
  2. Mix flour and butter for crust together until mealy, then pat into a 7" x 11" pan. Bake for 25 min.
  3. Meanwhile stir eggs, brown sugar, b. powder, coconut, walnuts, pinch of salt and 2 T. of flour together until a smooth batter forms. Pour over baked crust and return to oven for another 30 minutes.
  4. Mix together 2 T. butter with powdered sugar and juice of one lemon; pour/spread over cooled bars.
  5. Take a bite.
  6. Smile.

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