Ingredients
3/4 cup butter, softened3/4 cup sugar3 large egg yolks, room temperature1 teaspoon vanilla extract1 teaspoon lemon juice1 teaspoon grated lemon zest2 cups all-purpose flour1/2 teaspoon baking soda1/2 cup apricot preserves
Preparation
In a bowl, cream butter and sugar until light and fluffy. Beat in egg yolks one at a time; add vanilla, lemon juice and zest. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Reserve 1/2 cup of dough; wrap and freeze. Shape remaining portion into a rectangle; wrap and refrigerate 30 minutes.
Preheat oven to 350°. Roll larger portion of dough on a lightly floured piece of parchment into a 12x8-in. rectangle, about 1/4-in. thick; transfer to a baking sheet. Spread preserves over dough to within 1/4-in. of edge. Grate remaining frozen dough over preserves. Bake until light golden brown, 24-28 minutes. Cool on pan 5 minutes. Remove to a wire rack to cool. Cut into bars.
