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CITRUS MERINGUE FINGERS

100g butter
100g castor sugar
3 eggs, separated
grated rind of large lemon
2 Tbs lemon juice
200g S.R. flour, sifted
50g chopped nuts (hazel-walnuts)
150g icing sugar sifted

Cream butter and sugar until light and fluffy. Beat in egg yolks,
lemon rind and juice. Gradually beat in flour until fairly stiff.
Press into shallow 28x18 cm tin lined with baking paper. Sprinkle
nuts over top.

Whisk egg whites until stiff. Gradually whisk in the icing sugar
reserving 1 Tbs. Spread meringue evenly over the nuts pulling into
peaks. Sprinkle with reserved icing sugar. Bake at 160 C. (325
F.) for approx. 45 mins. or until golden brown. Cool in tin then
cut into fingers.

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