In a medium mixing bowl bring egg whites to room temperature. Set aside.
For crust, in another medium mixing bowl beat butter or margarine with an electric
mixer on medium to high speed about 30 seconds or until softened. Add about half
the flour, then add the sugar and egg yolks. Beat on medium to high speed until
thoroughly combined, scraping sides of bowl occasionally. Stir in the remaining
Press crust mixture into an ungreased 9-inch square baking pan.
Bake at 350 degrees F for 15 minutes.
Meanwhile, thoroughly wash and dry the beaters.
For meringue topping, add cream
of tartar to the egg whites. Beat on medium speed until soft peaks form (tips curl).
Gradually add the confectioners' sugar, beating until stiff peaks form (tip
Gently fold in the chopped nuts. Set meringue topping aside.
Spread preserves over the top of the hot baked crust. Then carefully spread meringue
topping over the preserves layer.
Bake for about 20 minutes more or until top is golden.