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1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon lemon extract
3 cups all-purpose flour
4 teaspoons grated orange zest
1 teaspoon baking powder
1/4 teaspoon salt
1 jar (18 ounces) apricot preserves
2 teaspoons lemon juice
1 teaspoon grated lemon zest
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, orange zest, baking powder and salt; gradually add to creamed mixture and mix well. Set aside one-third for the topping.
Press remaining dough into a greased 13x9-in. baking pan. Combine preserves, lemon juice and zest; spread evenly over crust.
Crumble reserved dough over filling. Bake at 350° for 40 minutes or until golden brown. Cool on a wire rack. Cut into squares.