Viennese Nut Squares

Directions

Cut butter into flour until the size of small peas.

Beat eggs and add with sugar, lemon juice and peel.

Save out 1 cup of this dough.

Roll out remaining dough to fit bottom and side of a greased 9×13 inch pan.

Spread the dough with apricot preserves.

Chill while preparing filling.

Filling: Mix egg yolks with sugar; add nuts.

Beat egg whites until stiff.

Carefully fold in nut mixture. Spread over apricots.

Roll out saved dough.

Cut in ½ inch strips to form a diagonal lattice on top of filling.

Bake at 350℉ (180℃) F for 60 to 75 minutes until golden.