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1
Place the butter, 1/2 c. of the sugar, the salt, egg yolks, lemon zest and lemon juice in the bowl of a food processor.
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2
Blend till smooth.
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3
Place the flour and baking pwdr in a small bowl and mix with your fingers.
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4
Slowly add in the dry ingredients to the other mix, pulsing each time, just till the ingredients are incorporated.
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5
Chill the dough till hard, about an hour.
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6
Heat the oven to 350 degrees.
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7
Grease a 9-inch springform pan or possibly pie pan with a removable bottom.
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8
Turn the dough, flouring your fingers if necessary, into the pan and press it into the bottom and sides.
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9
Flute the sides.
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10
Smear the top with the apricot jam.
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11
Cut the apricots in half and remove the pits.
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12
Press the apricots skin-side down into the dough.
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13
Place the pan on a baking sheet and bake till the kuchen is golden brown, 40 min.
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14
Meanwhile, beat the egg whites on high speed till frothy, then add in the remaining 1/4 c. sugar and beat till the whites form stiff peaks, 3 to 4 min.
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15
Remove the kuchen from the oven and spoon the egg white mix proportionately over the apricots, spreading with the back of the spoon.
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16
Lower the oven to 325 degrees and bake till the top of the cake is golden brown, another 15 to 20 min.
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17
This recipe yields 8 to 10 servings.
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18
NOTES :
