Nutritional Info

Nutrition Facts

Serving Size 1 (30g)

Calories 48
Calories from Fat 3 (6%)
Amount Per Serving %DIV
Total Fat 0.3g 0%
Saturated Fat 0.1g 1%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 12.1mg 4%
Sodium 41.9mg 2%
Potassium 26.1mg 1%
Total Carbohydrate 10.4g 3%
Dietary Fiber 0.5g 2%
Sugars 2.7g
Protein 1g 2%

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Recipe Description
For this recipe, you can use prepared apricot pie filling (a thick puree) or Lekvar, but not fruity pie filling, jam, or preserves. Jam and preserves are simply too sugary and unbalance the flavors.
Prep time
20 min
Cook time
40 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
1 Cup(c)  butter, softened
1/4 Cup(c)  sugar
2   egg yolks
1 Teaspoon(t)  vanilla
3/4 Cup(c)  all purpose flour
1/4 Cup(c)  whole wheat flour
1/2 Teaspoon(t)  baking powder
1/4 Teaspoon(t)  baking soda
1 1/2 Cup(c)  apricot pie filling
3   egg whites


Preheat the oven to 350°F. For the crust: In a medium bowl, cream the butter or margarine and 1/2 cup sugar. Beat in the egg yolks and vanilla. 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. Spread the dough into an ungreased jelly roll pan (10 1/2 by 15 by 1 inches). Spread the apricot filling on the dough. 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. Bake 40 minutes or until top starts to brown. Cut into 35 squares.

Additional notes

Variation: Use prune Lekvar instead of the apricot.

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Apricot Meringue Squares
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