1 c. butter
1/2 c. sugar
1/2 tsp. salt
2 1/2 c. flour
1 egg yolk
12 oz. jar raspberry preserves

MERINGUE:

4 egg whites
1 c. sugar
Chopped nuts

Work first 5 ingredients like crumbs for pie. Spread on 11x15 cookie sheet; pat evenly. Bake at 350 degrees for 20 minutes. Cool 1/2 hour.

Spread preserves over crust. Beat 4 egg whites until stiff. Add 1 cup sugar to egg whites. Spread egg white mixture on cake. Sprinkle chopped nuts over meringue. Bake at 350 degrees for 20 minutes more. Cut into squares when slightly cooled.