This recipe has been a favorite of many since Pillsbury came out with it in 1963. The original calls for walnuts, but here pistachios add a mellow flavor.

INGREDIENTS | YIELDS 36 BARS

Crust

• 1 cup all-purpose flour
• 1/3 cup sugar
• 2 teaspoons grated lemon peel
• ¼ cup unsalted butter, softened
• 2 ounces cream cheese, softened

Filling

• 6 ounces cream cheese, softened
• 1/3 cup sugar
• 2 eggs
• 1 teaspoon grated lemon peel
• 2 tablespoons lemon juice
• 2 tablespoons flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup firmly packed brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup chopped pistachios

1. Preheat oven to 350°F. Butter 13" × 9" pan; set aside.

2. Combine flour, sugar, lemon peel, butter, and 2 ounces cream cheese. Blend with fingers until mixture is crumbly.

3. Press into pan. Bake 12–15 minutes, until crust is light brown.

4. Combine the remaining 6 ounces cream cheese, sugar, eggs, lemon peel, and juice. Pour over crust.

5. Combine flour, baking powder, and salt. Beat brown sugar, eggs, and vanilla until smooth. Stir in flour mixture. Fold in ¾ cup pistachios.

6. Spoon topping over filling; sprinkle with remaining ¼ cup nuts.

7. Bake 25– 30 minutes. Cool completely before cutting into bars.