Apricot-Lemon Bars, Alice Medrich

CRUST:
8 tablespoons unsalted butter -- softened
1/4 cup sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

TOPPING:
1/4 cup sugar
2 tablespoons all-purpose flour
2 large eggs
1/2 cup apricot preserves
1/3 cup fresh lemon juice
2 tablespoons powdered sugar -- for dusting

Preheat oven to 350F. Position a rack in the lower third of the oven.

CRUST: Melt butter. Remove from heat and stir in sugar, vanilla, and salt. Add the flour and mix until just blended. Press in the bottom of a parchemin-lined 8-in square pan. Bake 25-30 minutes at 350F until well browned at the edges and slightly browned in the center.

TOPPING: While the crust is baking, stir together the flour and sugar. Whisk in the eggs. Stir in the preserves. Stir in the lemon juice. When the crust is ready, turn the oven down to 300F, pour the filling over the crust and bake 20 to 25 minutes, or until topping is puffed and no longer jiggles when the pan is tapped.

Dust with powdered sugar right before serving.

Store in fridge for 3 days. Do not freeze.

Source:
"Cookies & Brownies", Alice Medrich

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