From Alice Medrich's new book, Cookies and Brownies. I highly recommend buying the book. Alice Medrich is a baking angel...

Apricot-Lemon Bars

Crust:
8 T. softened butter
1/4 cup sugar
3/4 t. vanilla
1/8 t. salt
1 cup flour

Melt butter. Remove from heat and stir in sugar, vanilla, and salt. Add the flour and mix until just blended. Press in the bottom of a foil-lined 8 inch square pan. Bake 25-30 minutes at 350 until well browned at the edges and slightly browned in the center.

Topping:
1/4 cup sugar
2 T. flour
2 large eggs
1/2 cup apricot preserves
1/3 cup lemon juice
2 to 3 T. powdered sugar, for dusting

While the crust is baking, stir together the flour and sugar. Whisk in the eggs. Stir in the preserves. Stir in the lemon juice. When the crust is ready, turn the oven down to 300, pour the filling over the crust and bake 20 to 25 minutes, or until topping is puffed and no longer jiggles when the pan is tapped.

Dust with powdered sugar right before serving.