2 egg whites
1/3 c. butter
1 c. all-purpose flour
1/3 c. sugar
2 egg yolks
1/4 tsp. cream of tartar
2/3 c. sifted powdered sugar
1 c. finely chopped almonds or walnuts (toasted)
1/3 c. red raspberry, peach or apricot preserves

In a medium mixing bowl bring egg whites to room temperature; set aside.

For crust mix in another bowl butter until softened. Add half the flour then add the sugar and yolks. Beat on medium to high speed until thoroughly combined. Stir in remaining flour. Press crust mixture into ungreased 9x9x2 inch pan. Bake at 350 degrees for 15 minutes.

For meringue topping, add cream of tartar to the egg whites; beat at medium until soft peaks form. Gradually add sugar (powdered), beating until stiff peaks form. Gently fold in chopped nuts; set meringue topping aside.

Spread preserves over the top of the hot baked crust. Then carefully spread meringue topping over the preserves layer. Bake at 350 degrees about 20 minutes or until top is golden. Cool in pan, cut into squares. Store in refrigerator.