Instructions: 1. Cream butter and sugar with the paddle attachment of an electric mixer.

Add egg, egg yok vanilla, and lemon zest; mix well. Add flour and salt; mix on low speed just until dough comes together. Wrap dough in plastic and chill until firm, about 1 hour.

2. Divide dough in half. Roll out one half to fit a 10-by-15-inch baking sheet. Pick up dough by wrapping it around a rolling pin, and unroll it onto baking sheet.

3. Spread Fig Filling evenly over pastry. RoU out remaining half of dough and cover filling, Trim excess pastry to make a perfect rectangle. Chill for 1 hour.

4. Heat oven to 375. Use a paring knife to score dough lightly into 1-by-3-inch bars. Use a fork to prick holes in each bar. Lightly brush with egg wash. Bake 25 to 30 minutes, or until golden brown. Cut into bars and let cool.

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