Buttery Apricot Meringue Bars

Instructions

1. 1

   Preheat oven to 350°F. In a large bowl, cream the softened butter and sugar until light and fluffy, about 5-7 minutes. Beat in the egg yolks one at a time, then stir in the vanilla. In a separate bowl, whisk together the flour and salt, then gradually beat the dry ingredients into the wet mixture until just combined. Spread the batter into a greased 13x9-inch baking pan and bake for 12-15 minutes, until a toothpick inserted in the center comes out clean.

2. 2

   Meanwhile, prepare the meringue topping. In a clean bowl, beat the egg whites with the cream of tartar on medium speed until foamy. Gradually add the sugar, 1 tablespoon at a time, beating on high speed after each addition until the sugar is dissolved. Continue beating until stiff, glossy peaks form, then gently fold in the chopped pecans.

3. 3

   Spread the apricot preserves evenly over the hot cake base. Carefully spread the meringue topping over the preserves, sealing it to the edges of the pan. Bake for an additional 15-20 minutes, until the meringue is golden brown. Allow the bars to cool completely on a wire rack before slicing and serving. Refrigerate any leftovers.