1 1/2 c. sugar
3 c. flour
1/2 lb. butter, hard
Juice of 1/2 lemon
1 egg plus 2 yolks
1 (12 oz. to 1 lb.) jar apricot jam

Combine flour and sugar. Cut in butter until crumbly. Make well in center. Add egg, yolks, and lemon. Work into ball. I use my hands at the end.

Using 2/3, pat into 9 x 13 inch pan. Cover with jam. Make pencil strips with the rest of dough and lay across in criss-cross pattern. Brush with egg white. Bake at 350 degrees 30-40 minutes.