Categories: Desserts 
      Yield: 12 servings 
  
    1/2 lb Sweet butter 
  2 1/4 c  Flour 
      2    Eggs 
      3 T  Sugar 
      1    Lemon (juice and peel) 
    1/2 c  Apricot preserves 
 
----------------------------------FILLING---------------------------------- 
      4    Eggs, separated 
    1/2 lb Chopped pecans 
      1 c  Granulated sugar 
  
  Cut butter into flour until the size of small peas. Beat eggs and add 
  with sugar, lemon juice and peel. Save out 1 cup of this dough. Roll 
  out remaining dough to fit bottom and side of a greased 9x13" pan. 
  Spread the dough with apricot preserves. Chill while preparing 
  filling. 
   
  Filling: Mix egg yolks with sugar; add nuts. Beat egg whites until 
  stiff. Carefully fold in nut mixture. Spread over apricots. Roll out 
  saved dough. Cut in 1/2" strips to form a diagonal lattice on top of 
  filling. Bake at 350'F. 60-75 minutes until golden.