6 c. flour
1 1/2 tsp. salt
1 lb. (4 sticks) butter, softened
12 eggs, separated
1 c. sour cream
1 tsp. vanilla
2 lbs. walnut meats, very finely ground
1 lb. confectioners' sugar
1 lemon
Confectioners' sugar

Sift flour and salt together; work butter into flour with pastry blender until completely blended. Add egg yolks, sour cream, and vanilla, mixing well (you may use hands) until dough is similar to pie dough. Shape dough into walnut-sized balls. Layer balls on wax paper in a baking dish. Refrigerate overnight. Store egg whites in refrigerator overnight.

The next day, make filling. Peel rind from lemon; juice lemon. Beat egg whites until very stiff, add sugar and continue beating until blended. Add lemon juice and rind. Fold in ground walnuts until well mixed. Set aside.

Preheat oven to 350 degrees.