0 (0)


Passover apricot bars

Passover apricot bars
Anne Cusack / Los Angeles Times

This wanderer has finally come home. After nearly 25 years of being a guest at Passover dinners across the country, I'm doing the cooking. I've at last accumulated all the necessary elements: the house, the table, the recipes and the ... Read more

Total time: 1 hour, 15 minutes | Serves 16
  • 1 cup (2 sticks) margarine
  • 2 egg yolks
  • Dash salt
  • 1 cup sugar
  • 2 cups sifted matzo cake meal
  • 2 teaspoons grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup apricot preserves
  • 1/4 cup lemon juice
  • 1/2 cup chopped nuts

Step 1Heat the oven to 325 degrees. Grease the bottom and sides of a 9-by-13-inch pan.

Step 2Beat the margarine and egg yolks in the bowl of an electric mixer. Add the salt, sugar, matzo cake meal, lemon zest and vanilla and mix thoroughly. The mixture will be crumbly. Pat three-fourths of the dough into the bottom of the pan; refrigerate the remaining dough.

Step 3Bake the crust until firm, 20 minutes.

Step 4Mix the preserves and lemon juice and spread evenly over the slightly cooled crust. Sprinkle the nuts and the crumbled remaining dough on top. Bake until the topping is golden brown, 30 to 35 minutes. Cool and cut into squares.

Note: From the Merrillville, Ind., dentist's cousin, who reminds us to floss daily for good dental health.


Grilled Lemongrass Pork Chops With Radish Nuoc Cham
Grilled Lemongrass Pork Chops With Radish Nuoc Cham

Charlotte misu
Charlotte misu

Japanese asparagus with pounded sesame sauce
Japanese asparagus with pounded sesame sauce

Amish Friendship Bread
Amish Friendship Bread

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Semifreddo al Marsala
Poached pears
Upside-Down Apple Tart (Tarte Tatin)
Sour-Cream Fudge