Lemon Apricot Bars Recipes

WINNING APRICOT BARS

Winning Apricot Bars image

This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

Ingredients

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1-1/3 cups sweetened shredded coconut
1/2 cup chopped walnuts
1 jar (10 to 12 ounces) apricot preserves

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

LEMON APRICOT BARS

Lemon Apricot Bars image

Make and share this Lemon Apricot Bars recipe from Food.com.

Provided by Hey Jude

Categories Bar Cookie

Time 1h20m

Yield 24 bars

Number Of Ingredients 12

Ingredients

2 cups flour
1/2 cup confectioners' sugar
1 cup unsalted butter, softened
1/4 cup apricot preserves
4 eggs
1 3/4 cups sugar
6 tablespoons lemon juice
1 tablespoon grated lemon, rind of
1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
confectioners' sugar

Steps:

For the crust: mix flour and confectioners' sugar in a bowl; cut in the butter until crumbly.
Preheat oven to 350°.
Press the crumb mixture over the bottom of a 9x9-inch baking pan; bake for 30 minutes, let stand until cool.
Reduce oven temperature to 325°.
For the filling: spread the apricot preserves over the bottom of the crust.
Beat the eggs in a mixer bowl until blended; add sugar, lemon juice, lemon peel, flour, baking powder and salt; beat until blended.
Pour over the prepared layers; bake for 35 minutes; let stand until cool.
Sprinkle with confectioners' sugar to taste; cut into bars.

Nutrition Facts : Calories 198.1, Fat 8.6, SaturatedFat 5.1, Cholesterol 55.6, Sodium 77.9, Carbohydrate 28.6, Fiber 0.4, Sugar 18.4, Protein 2.4

FRENCH LEMON-APRICOT TART

French Lemon-Apricot Tart image

If you like the tang of citrus, you'll love this lemon tart. The apricot preserves on top add a nice bit of sweetness. -Peggy Lunde, Costa Mesa, California

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

3/4 cup plus 2 tablespoons all-purpose flour
1/2 cup confectioners' sugar
1/4 cup cold butter, cubed
1/8 teaspoon salt
1 large egg yolk
FILLING:
3 large eggs, room temperature
3/4 cup lemon juice
1/2 cup plus 2 tablespoons sugar
2 tablespoons grated lemon zest
3 tablespoons butter
1/3 cup apricot preserves, warmed
Fresh mint leaves, optional

Steps:

Place the flour, confectioners' sugar, butter and salt in a food processor. Cover and pulse until mixture resembles coarse crumbs. Add egg yolk, processing just until mixture forms a soft dough. Shape into a ball, then flatten into a disk. Wrap and refrigerate for at least 1 hour. , Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Bake at 400° until golden brown, 10-12 min. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, lemon juice, sugar and lemon zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust. Bake for 8-10 minutes or until set. Cool on a wire rack. , Spread preserves over tart. Garnish with mint if desired. Refrigerate leftovers.

Nutrition Facts : Calories 200 calories, Fat 8g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 100mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.

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