Ingredients
3 cups all-purpose flour1 cup sugar, divided1 cup cold butter, cubed4 large eggs, separated1 teaspoon vanilla extract2 cans (12 ounces each) apricot filling1/2 cup chopped pecans
Preparation
In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Add egg yolks and vanilla. Press into a greased 15x10x 1-in. baking pan.
Bake at 350° for 12-15 minutes or until lightly browned. Spread apricot filling over crust.
In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over filling; sprinkle with pecans.
Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool in pan on a wire rack (meringue will crack). Cut into bars. Refrigerate leftovers.
