Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1/2 lb. butter
1 c.sugar
1 t. vanilla
1 T. grated lemon rind
2 egg yolks
2 c. cake meal
1/4 c. lemon juice
1 lb. apricot preserves
nuts (optional)

Cream the butter with the sugar. Add vanilla and grated lemon rind. Add egg yolks; mix well. Add cake meal and mix. Take 1/4 of dough, wrap and freeze. Pat 3/4 of dough into 9 x 13" pan on bottom and sides. Bake at 325° for 20 minutes. While baking, combine lemon juice with the apricot preserves. Spoon over the hot crust; sprinkle nuts over top if desired. Roughly grate the remaining dough and sprinkle on top of preserves. Bake at 325° for 30-35 minutes; cool. Cut in squares.