Instructions: Makes: 35 squares; serves: 12 to 18

You can use prepared apricot pie filling (a thick puree marketed by Solo brand) or Lekvar, but not fruity pie filling, jam, or preserves.

1. Preheat the oven to 350F.

2. For the crust, in a medium bowl, cream the butter or margarine and /2 cup sugar. Beat in the egg yolks and vanilla.

3. In a medium bowl or on waxed paper, stir together both flours, the baking powder, and baking soda. Add to the butter mixture. Beat until combined.

4. Spread the dough into an ungreased jelly roll pan (10 1/2 x 15 x 1). Spread the apricot filling on the dough.

5. In a medium bowl, using clean beaters, beat the egg whites until frothy. Gradually beat in 1/2 cup sugar until whites hold firm peaks.

Spread the meringue over the apricot filling.

6. Bake 40 minutes or until top starts to brown. Cut into 35 squares.

Variation: Use prune Lekvar instead of the apricot.

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