2 egg whites
1 c. all purpose flour
2 egg yolks
2/3 c. sifted powdered sugar
3/4 c. red raspberry preserves
1/3 c. butter
1/3 c. sugar
1/4 tsp. cream of tartar
1 1/2 c. chopped walnuts
1/2 tsp. lemon juice

In a medium mixing bowl, bring egg whites to room temperature. Set aside.

For crust, in another medium mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add about half the flour. Then add the sugar and egg yolks. Beat on medium to high speed until thoroughly combined, scraping sides of bowl occasionally. Stir in the remaining flour. Press crust mixture into any ungreased 9"x9"x2" baking pan. Bake in 350 degree oven for 15 minutes.

Meanwhile, thoroughly wash and dry the beaters. For meringue topping, add cream of tartar to the egg whites. Beat on medium speed until soft peak forms (tips curl). Gradually add the powdered sugar, beating until stiff peaks form (tip stands straight). Gently fold in the 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.