Apricot Meringue Kuchen Recipe



  1. 1/2 c. unsalted butter softened, and cut into 1" pcs
  2. 3/4 c. sugar divided
  3. 1 dsh salt
  4. 2 x Large eggs separated Grated zest of 1/2 lemon
  5. 1 Tbsp. lemon juice
  6. 1 c. unbleached flour
  7. 1 tsp baking pwdr
  8. 1/4 c. apricot jam
  9. 1 1/2 lb fresh apricots (you can substitute or possibly combine the apricots with peaches, blueberries or possibly Italian prunes)


  1. Place the butter, 1/2 c. of the sugar, the salt, egg yolks, lemon zest and lemon juice in the bowl of a food processor.
  2. Blend till smooth.
  3. Place the flour and baking pwdr in a small bowl and mix with your fingers.
  4. Slowly add in the dry ingredients to the other mix, pulsing each time, just till the ingredients are incorporated.
  5. Chill the dough till hard, about an hour.
  6. Heat the oven to 350 degrees.
  7. Grease a 9-inch springform pan or possibly pie pan with a removable bottom.
  8. Turn the dough, flouring your fingers if necessary, into the pan and press it into the bottom and sides.
  9. Flute the sides.
  10. Smear the top with the apricot jam.
  11. Cut the apricots in half and remove the pits.
  12. Press the apricots skin-side down into the dough.
  13. Place the pan on a baking sheet and bake till the kuchen is golden brown, 40 min.
  14. Meanwhile, beat the egg whites on high speed till frothy, then add in the remaining 1/4 c. sugar and beat till the whites form stiff peaks, 3 to 4 min.
  15. Remove the kuchen from the oven and spoon the egg white mix proportionately over the apricots, spreading with the back of the spoon.
  16. Lower the oven to 325 degrees and bake till the top of the cake is golden brown, another 15 to 20 min.
  17. This recipe yields 8 to 10 servings.
  18. NOTES :