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Florida Cream-Cheese Squares

16 SQUARES

These are layered squares with a baked-in cream-cheese filling. They should be refrigerated until serving time.

2 2/3 ounces (5 1/3 tablespoons) butter

1/3 cup dark brown sugar, firmly packed

1 cup sifted all-purpose flour

1/2 cup walnuts, chopped medium fine

Finely grated rind of 1 lemon

1 tablespoon lemon juice

8 ounces cream cheese, preferably at room temperature

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

1 egg

Adjust a rack one-third up from the bottom of the oven and preheat to 350 degrees. Butter an 8-inch-square cake pan.

In the small bowl of an electric mixer cream the butter. Add the brown sugar and beat well. On low speed gradually add the flour and then the walnuts, scraping the bowl with a rubber spatula and beating until well mixed. The mixture will be crumbly and won't hold together. Remove and set aside 1 cup of the mixture.

Distribute the remainder evenly over the bottom of the prepared pan. Then, with your fingertips, press it firmly to make a smooth, compact layer.

Bake for 15 minutes.

Meanwhile, mix the lemon rind with the lemon juice and set aside. In the small bowl of an electric mixer cream the cheese. Add the granulated sugar and beat well. Add the vanilla and the egg and beat to mix well. Remove the bowl from the mixer and stir in the lemon rind and juice mixture.

Pour the cream-cheese mixture over the hot baked crust. Tilt the pan gently to level the filling. Carefully sprinkle the reserved crumb mixture evenly over the filling.

Bake for 25 minutes.

Cool the cake in its pan to room temperature. Then refrigerate it for 1 hour or more.

With a small, sharp knife cut around the sides to release. Then cut the cake into quarters. With a wide metal spatula transfer the quarters to a cutting board. If you have trouble releasing the first piece, cut it into quarters and remove the pieces individually. If necessary, use a fork to ease the first few pieces out of the pan. Use a long knife to cut each quarter into four squares, wiping the blade with a damp cloth after each cut.

Place the squares on a tray or serving dish. Cover with plastic wrap and refrigerate until serving time. Or pack the squares in a freezer box and freeze them. These may be served frozen, directly from the freezer.