1/2 c. butter
1/2 c. sugar
1 tsp. grated lemon peel
2 eggs
1 c. flour
1 tsp. salt (optional)
1/4 tsp. baking soda
10 oz. jar apricot preserves
1/2 c. chopped nuts

Cream until fluffy the butter, sugar and lemon peel. Add the egg yolks one at a time and beat well. Reserve the egg whites. Blend in the sifted flour and baking soda. Spread batter in a greased 13 x 9 x 2 inch pan. Cover batter with the jam. Beat egg whites gradually adding 1/4 cup sugar and beat until stiff peaks form. Fold in chopped nuts. Spread meringue over the jam and bake at 350 degrees for 45 minutes. Cool and cut in squares. Dust with powdered sugar.