Yield: 12 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Sweet butter |
| 2¼ cup | Flour |
| 2 \N | Eggs |
| 4 \N | Eggs, separated |
| ½ pounds | Chopped pecans |
| 3 tablespoons | Sugar |
| 1 \N | Lemon (juice and peel) |
| ½ cup | Apricot preserves |
| 1 cup | Granulated sugar |
FILLING
Cut butter into flour until the size of small peas. Beat eggs and add with sugar, lemon juice and peel. Save out 1 cup of this dough. Roll out remaining dough to fit bottom and side of a greased 9x13" pan.
Spread the dough with apricot preserves. Chill while preparing filling.
Filling: Mix egg yolks with sugar; add nuts. Beat egg whites until stiff. Carefully fold in nut mixture. Spread over apricots. Roll out saved dough. Cut in ½" strips to form a diagonal lattice on top of filling. Bake at 350'F. 60-75 minutes until golden.