Apricot Tarts

• 1/4 cup butter or margarine, softened
• 1/2 cup sugar, divided
• 2 teaspoons grated lemon rind
• 2 eggs, separated
• 1 (8 3/4-ounce) can apricot halves, undrained
• 1/3 cup all-purpose flour
• 1/4 teaspoon baking powder
• 6 unbaked (4-inch) tart shells

1. Cream butter; gradually add 1/4 cup sugar, beating until light and fluffy. Stir in lemon rind. Add egg yolks, one at a time, beating well after each addition.
2. Drain apricot halves, reserving 1 tablespoon syrup; set apricots aside. Add reserved apricot syrup to batter, stirring well.
3. Combine flour and baking powder; add to batter, beating well. Spoon filling into tart shells. Bake at 375u0b0 for 20 minutes or until lightly browned.
4. Place one apricot half on each tart. Beat egg whites (at room temperature) until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Spread meringue over apricots, sealing to edge of pastry. Bake at 350u0b0 for 8 minutes or until meringue is golden brown.

butter, sugar, lemon rind, eggs, apricot halves, flour, baking powder, tart shells

Taken from www.myrecipes.com/recipe/apricot-tarts (may not work)