1/2 c. shortening
1/2 c. confectioners' sugar, sifted
2 tbsp. grated lemon rind
2 eggs, separated
1 c. flour, sifted
1/2 c. sugar
1 tbsp. lemon juice
1/2 c. finely chopped nuts

Cream shortening and confectioners' sugar until light and fluffy. Blend in lemon rind. Beat egg yolks until thick and light; add to first mixture. Add flour slowly and mix until smooth. Spread and pat this mixture (it will be stiff) in a thin even layer in a greased 9x13x2 inch pan. Bake at 350 degrees for 10 minutes.

Meanwhile, beat egg whites until fluffy. Add sugar gradually while beating. Beat until stiff, not dry. Fold in lemon juice a little at a time. Fold in nuts; spread over baked layer. Return to oven and bake 25 minutes longer. Cool about 3 minutes; cut into 48 squares.