CRUST:

1/2 c. (1 stick) butter
1/2 c. powdered sugar
2 egg yolks
1 c. all-purpose flour
1/4 tsp. salt
2 tsp. grated lemon rind
1 tbsp. lemon juice

Beat together butter and sugar until creamy. Beat in egg yolks, then flour, salt, lemon rind and lemon juice. Spread stiff batter in ungreased 9 inch square pan. Bake in 350 degree oven for 10 minutes. Let cool.

TOPPING:

2 egg whites
1 tbsp. lemon juice
1 c. powdered sugar
1/2 c. chopped nuts

Beat egg whites until foamy. Beat in lemon juice. Gradually add sugar, beating constantly until very stiff. Fold in nuts. Spreading topping evenly over crust. Return to oven and continue baking 25 minutes. Cool slightly. Cut into 16 squares. Makes 16 bar cookies.