Crust:

1/2 cup shortening (part butter)
1/2 cup powdered sugar
2 eggs, separated
1 cup flour

Filling:

1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla
1/4 cup lemon juice
1/2 cup chopped maraschino cherries, drained

Meringue:

2 egg whites
1/2 cup sugar
1/2 cup almonds, diced

Blend condensed milk, vanilla and lemon juice. Stir in cherries. Spread over baked crust while still warm.

To make meringue, beat egg whites until frothy. Gradually beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat.

Carefully spread meringue over cherry mixture. Sprinkle diced almonds over top.

Bake at 350°F for 20 minutes. Cut into bars while still warm.

Refrigerate.