CRUST:

1/2 c. brown sugar
1 c. butter
1 c. chopped walnuts
2 c. flour

Stir ingredients together and spread evenly in shallow baking pan (13 x 9). Reserve some for garnish.

FILLING:

1 1/3 c. sugar
1/2 c. water
6 unbeaten large egg whites
3 tsp. vanilla
2 tsp. lemon juice

Combine all ingredients in a bowl and beat at highest speed until soft peaks form.

TOPPING:

2 c. whipping cream
1/2 c. vanilla or chocolate malt powder

Beat whipping cream until thick. Fold in malt powder by hand or with mixer on lowest speed. Spoon into crust and freeze 4 to 6 hours. Garnish with extra crumbs.