I've never had homemade lemon squares, only the mix and bake from a box. I have to admit I've always been fond of that tacky lemon square texture, but not so much of the taste of the preservatives. It never occurred to me to make lemon squares, and that's one of the things I like about participating in these baking challenges. I might never bake if left to my own devices, and I almost certainly wouldn't bake lemon squares.

I opted to include the pine nuts, I had some in the cupboard and I liked the idea of that extra texture in the crust. I'm so glad I included them; the oily chewy texture of the pignoli really enhanced the crust and added a nice unexpected level of complexity to a very familiar dessert.

This dessert was incredibly easy and would transport very well. The recipe can be found on the EBcO website here.