1 c. butter
2 c. all-purpose flour
1 medium jar raspberry preserves
1 c. granulated sugar
6 egg yolks
2 c. ground walnuts
2 tbsp. sour cream
2 tbsp. granulated sugar
grated rind of 1 lemon
6 stiffly beaten egg whites

Mix butter and flour as for pie crust. Work in the sour cream and sugar. Pat dough into 16 x 12 x 2-inch pan. Spread over it a thin layer of raspberry preserves.

Mix together sugar and egg yolks, beating until thick and lemon colored. Add ground walnuts and grated lemon rind. Fold in egg whites.

Bake in 400°F oven for 20 to 25 minutes. When cool, cut into pieces. Dust with vanilla flavored confectioners sugar. (Vanilla stick kept in confectioners sugar is a flavoring trick of Austrian cooks.)