CRUST:

1 cup (2 sticks) butter
6 tbsp. sugar
3 cups all-purpose flour
strawberry jam (enough to cover)

Preheat oven to 350°F.

Cream butter, add sugar, add flour gradually consistency of shortbread. Put crumbly ingredients into a jellyroll pan with sides. Distribute evenly with hand and use rolling pen to pack down.

Put jam into bowl and use fork to thin it down. Put enough jam to cover entire crust lightly.

TOP:

4 beaten eggs
1 1/2 cups sugar
juice of 1 lemon
1/2 lb. chopped walnuts

Beat eggs, add sugar, lemon and walnuts. Pour evenly over entire bottom.

Bake at 350°F for 30 minutes or until top is a golden brown. Cut into squares.

Submitted by: Nancy Dugar Nuss Schoenfeld