Combine cake meal, sugar, egg yolks, lemon rind and juice.
Cut in margarine and stir until mixture us crumbly, not smooth. Set aside 1/2 cup of this mixture in refrigerator.
Press remaining mixture on bottom and slightly up the sides of a greased 9X13 pan.
Bake at 325 for 20 minutes.
Combine preserves, lemon juice, and nuts.
Spread over baked crust.
Sprinkle reserved crust mixture over top.
Return to oven and bake 30 minutes.
Cool and cut into squares to serve.