| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Viennese | Desserts | 12 | Servings |
INGREDIENTS
| 1/2 | lb | Sweet butter |
| 2 1/4 | c | Flour |
| 2 | Eggs | |
| 3 | tb | Sugar |
| 1 | Lemon (juice and peel) | |
| 1/2 | c | Apricot preserves |
| 4 | Eggs, separated | |
| 1/2 | lb | Chopped pecans |
| 1 | c | Granulated sugar |
INSTRUCTIONS
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 1/2" strips to form a diagonal lattice on top of filling. Bake at 350'F. 60-75 minutes until golden. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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