1/2 c. butter
1/2 c. sugar
1 tsp. grated lemon rind
2 egg yolks
1 c. flour
1/4 tsp. baking soda
1 tsp. salt
1 lb. jar apricot jam
2 egg whites
1/4 c. sugar
1 c. walnuts, ground

Cream butter and 1/2 cup of sugar, beat until light. Stir in lemon rind. Add yolks, one at a time, beating well after each addition. Sift together flour, baking soda, and salt. Add to creamed mixture and blend. Spread on greased 12 x 8 inch pan.

Cover dough with apricot jam. Beat egg whites until stiff, but not dry. Add 1/4 c. sugar gradually, and continue beating until sugar is dissolved. Fold in walnuts and spread nut meringue over apricot jam layer.

Bake at 350°F for 35 to 40 minutes. Sprinkle with powdered sugar.