I probably have the magazine here but I'll have to look for it (hard.)

Lemon Squares
Makes about 3 dozen
To assure a tender, flaky crust on these tart and sweet squares, the buttery dough is made by hand and then prebaked so that it stays crisp following the addition of the lemon filling. The filling contains chopped almonds, which rise to the surface during baking much like pecans in a pecan pie. If you’re fond of limes, consider making this recipe with fresh lime juice and zest instead.

2 cups all-purpose flour, sifted

1/2 cup confectioners' sugar, sifted, plus more for dusting

3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into tablespoon-size pieces

6 large eggs

3 cups granulated sugar

Grated zest of 3 lemons

1 cup plus 2 tablespoons freshly squeezed lemon juice(about 7 lemons)

1 cup blanched almonds, chopped and toasted
1. Heat oven to 325°. In a medium bowl, combine 1 1/2 cups flour and confectioners’ sugar. Using a pastry cutter, cut in butter until mixture resembles coarse meal. Gently pat into a 9-by-13-inch glass baking dish, and bake until crust is golden brown, 20 to 25 minutes. Transfer dish to a rack to cool.
2. Reduce oven to 300°. Whisk together eggs and granulated sugar in a medium bowl. Add lemon zest and juice, and combine. Sift in remaining 1/2 cup flour, add nuts, and stir to combine. Pour filling onto baked crust, and bake until filling sets, about 40 minutes. Refrigerate until well chilled before slicing, 1 hour and preferably overnight. Dust with confectioners’ sugar, slice into pieces with a sharp knife, and serve.

Lemon Squares
Makes 16; Prep Time: 20 minutes; Total Time: 2 hours 15 minutes

For the Crust:
Nonstick cooking spray

3/4 cup all-purpose flour

1/3 cup confectioners’ sugar, plus 1 tablespoon for sifting

1/4 cup cornstarch

1/4 teaspoon salt

1/2 cup (1stick) cold unsalted butter, cut into small pieces
For the Lemon Filling:
4 large eggs

1 cup granulated sugar

2/3 cup fresh lemon juice

1/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt
1. Preheat oven to 350°, with rack in center. Coat a 9-inch square baking pan with cooking spray; line pan with two crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all sides.
2. Make the crust: In a food processor, pulse flour with confectioners’ sugar, cornstarch, and salt. Add butter; pulse until mixture resembles coarse crumbs. Press into bottom and 3/4 inch up sides of prepared pan. Refrigerate 15 minutes.
3. Bake until crust is lightly browned 20 minutes. Let cool slightly in pan. Reduce oven heat to 325°.
4. Meanwhile, make the lemon filling: In a bowl, beat eggs with an electric mixer until thick. Beat in granulated sugar, lemon juice, flour, baking powder, and salt. Pour over warm crust. Bake until set, about 20 minutes. Cool to room temperature; refrigerate about 1 hour.
5. Using paper overhang as an aid, lift square from pan. Sift remaining tablespoon confectioners’ sugar over the top. Cut into 16 squares.
Per serving: 169 calories; 7.2 grams fat; 2.5 grams protein; 24.2 grams carbohydrates; 0.3 grams fiber

Good luck,

Sue

Elke Wood's Lemon Squares

Makes 1 dozen three-inch squares

This recipe is from an aunt of Heidi Johannsen, senior associate food editor at Martha Stewart Living.

1 ¾ cups sifted all-purpose flour
1/3 cup sifted confectioners’ sugar
¼ teaspoon salt
¾ cup (1 ½ sticks) chilled unsalted butter, cut into pieces, plus more for baking dish
1 teaspoon plus 1 tablespoon finely grated lemon zest
1/3 cup almonds, toasted and chopped
2 cups granulated sugar
4 large eggs, beaten
½ cup freshly squeezed lemon juice
½ teaspoon baking powder

1 - Preheat oven to 350. Into a medium bowl, sift together 1 ½ cups flour, the confectioners’ sugar, and the salt. Cut in the butter, 1 teaspoon zest, and almonds until mixture just clings together.
2 - Press mixture into a lightly buttered 9-by-13-inch baking dish. Bake until just firm and lightly golden, about 20 minutes. Let cool slightly before filling.
3 - In a large nonreactive bowl, stir together the granulated sugar, eggs, lemon juice, baking powder, and remaining ¼ cup flour and tablespoon zest until combined. Pour into prepared crust.
4 - Bake until filling is set and lightly browned, 25 to 30 minutes. Transfer to a wire rack to cool. Cut into squares.