Preheat oven to 325F or low. Mix mincemeat, walnuts and lemon juice together. Add salt to egg whites and beat until they hold a soft peak. Sprinkle in sugar gradually and beat hard until you have a satiny meringue mixture.Mix mincemeat with egg whites gently and thoroughly. Pour into a 1 quart shallow baking dish. Bake 30 to 40 minutes. Cool.

CUSTARD SAUCE: Beat egg yolks slightly. Mix in the sugar and a dash of salt. Heat the milk until a film shows over the surface and pour the hot milk into the egg mixture very slowly, stirring constantly. Cook over boiling water, again stirring all the while, until the sauce coats a metal spoon. Add the vanilla and lemon juice. Chill. Serves 6.