Recipe - Filbert Meringue Squares

3 Eggs; seperated
1/3 cup Oil
1 Three fourths cup Sugar
One half cup Cake meal
One fourth cup Potato starch
2 cup Filberts (ground)
2 tablespoon Lemon juice
2 tablespoon Lemon rind; grated

Beat egg yolks with oil and One half cup of the sugar. Mix cake meal and potato
starch, and add. Pat into a greased 8" baking dish. Beat egg whites until
stiff, gradually beating in remaining sugar with lemon juice and rind. Fold
in filberts. Spread over batter in pan. Bake at 350 degF until light brown.
Cool and cut into squares.

Posted to JEWISHFOOD digest V97 #249 by "Grant G. Ames"
ggames@worldnet.att.net on Sep 15, 1997