• 1/2 C. butter or margarine
• 1 C. granulated sugar, divided
• 2 eggs, separated
• 1 tsp. grated lemon peel
• 1/4 tsp. salt
• 1/2 tsp. rum extract
• 1 C. sifted all purpose flour
• 1 C. coarsely chopped walnuts
• 1 Tbs. lemon juice

Cream butter with 1/2 C. sugar, egg yolks, lemon peel, salt and extract. Blend in flour. Add 1/2 C. walnuts; spread in buttered 8 inch pan. Bake at 350 degrees for 20 minutes. Beat egg whites stiff. Gradually blend in remaining sugar. Fold in lemon juice and remaining walnuts; spread over hot baked layer. Bake 25 minutes longer until lightly browned. Cool: cut into 16 (1 inch) squares.

Yield: 16 servings