1 c. flour
1 tsp. baking powder
2 eggs
2/3 c. sugar
1/2 tsp. lemon flavoring
1/2 tsp. vanilla extract
5 oz. butter

CUSTARD:

3 eggs
1/4 c. sugar
1 c. milk
1 c. apricot preserves
2 pts. fresh strawberries, sliced

Mix flour and baking powder in bowl. Add eggs, sugar and flavorings. Mix well with a spoon. Cut in butter. Mix together well. Place in refrigerator to firm. When dough is cool, roll out on a pastry board. Fit into a 9 inch deep dish pie pan.

In top of double boiler beat eggs slightly, then add sugar. Place over boiling water. Scald milk and slowly add to the egg mixture. Stir well until custard thickens. Pour custard into crust. Spread the sliced strawberries over custard. Heat apricot preserves over low heat, then put through a sieve. Spread apricot preserves over strawberries. Bake 20 to 30 minutes at 350 degrees.