½ cup butter
1 cup flour
¼ cup sugar
2/3 cup dried apricots
1 cup water
2 egg yolks
¾ cup brown sugar
½ cup flour
½ tsp baking powder
¼ tsp salt
1 ¾ cup icing sugar
¼ cup butter
1 tbsp lemon juice
1 ½ tsp lemon-cream butter
Mix, pat into 9” pan.
Bake at 325F, for about 20 minutes
Cut apricots small, place in pot, boil gently for about 20 minutes, uncovered, till water is almost absorbed - reserve. Beat egg yolks - 1 minute - add brown sugar and beat for 1 minute. Add flour, baking powder and salt, mix in apricot mixture. Place over hot biscuit mix, bake for 30-40 minutes till golden and slightly soft to the touch. Cool, add sugar to lemon juice, enough to make it spreadable, add lemon zest. Spread on squares and then cut.
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