1/2 cup MARGARINE OR SHORTENING 1 1/4 MATZOS 1 cup SUGAR 1 GRATED LEMON RIND 3 DICED APPLES 1 teaspoon LEMON JUICE 1/2 cup SUGAR WITH 1 TSP. CINNAMON 3 HARD-BOILED EGG YOLKS 1 teaspoon SALT 1 cup MATZO MEAL 2 WELL-BEATEN EGGS 1/2 cup CHOPPED NUTS Soak MATZOS 10 minutes and squeeze out excess water. Cream butter and matzos until blended. Mash yolks fine and add to mixture. Add sugar; salt, beaten eggs, lemon rind and matzo meal. Grease a pie pan and spread with half of mixture. Arrange apples over mixture. Spread lemon juice, sugar mixture and nuts on top. Spread remaining dough over apples. Bake 30-40 minutes at 325 degrees F (160 degrees C) This great recipe comes from "The Kosher For Pesach Cookbook." The Carrots Lyonaise recipe comes from "The Manishewitz Passover Cookbook." FROM: MARILYN SULTAR (FJVS25A)