Apricot lemon bars with hazelnut crust from Chewy, Gooey, Crispy, Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich

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Notes about this recipe

  • Eat Your Books

    Can substitute walnuts or almonds for hazelnuts.

  • Kinhawaii on March 20, 2023

    Interesting & good take on a lemon bar. I used almond flour for the hazelnuts since it was easier & the apricot preserves weren’t too sweet so the bars were tart. I basically made them to use up the preserves. I prefer my lemon curd thicker than this recipe (like Joanne Chang’s) which produced a standard lemon bar proportion.

  • caitmcg on December 18, 2012

    These have a terrific tangy-sweet flavor and come out a pretty peach color. Best to use an apricot preserves that's not too sweet (even an all-fruit version) to avoid oversweet results. The hazelnuts in the crust didn't really register; next time, I'll either use more or leave them out. Powdered sugar sinks into the top, so not worth sprinkling on. A double recipe works well in a 9x13-inch pan.

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