Instructions: Heat the oven to 325 degrees. Grease the bottom and sides of a 9- by 13-inch pan.

Beat the margarine and egg yolks in the bowl of an electric mixer. Add the salt, sugar, matzo cake meal, lemon zest and vanilla and mix thoroughly. The mixture will be crumbly. Pat three-fourths of the dough into the bottom of the pan; refrigerate the remaining dough.

Bake the crust until firm, 20 minutes.

Mix the preserves and lemon juice and spread evenly over the slightly cooled crust. Sprinkle the nuts and the crumbled remaining dough on top. Bake until the topping is golden brown, 30 to 35 minutes. Cool and cut into squares.

This recipe yields 16 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.