2 cups butter
1 cup granulated sugar
1 cup lemon juice
1/2 cup orange juice
1/4 cup brandy
1 cup vegetable oil
2 cups bread flour
2 1/2 teaspoons baking soda
1 teaspoon salt
3 egg whites
3 tablespoons lemon juice
1 cup margarine
1 cup apricot preserves
1 cup apricot brandy
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together butter, sugar, lemon juice and orange juice. Pat into the bottom of a 8x12 inch pan. Spread the lemon mixture evenly over the bottom of the pan.
Bake for 8 to 10 minutes in the preheated oven, or until completely set. Turn and spread the lemon mixture onto the bread. Brush lemon cream with the margarine, and sprinkle with the apricot preserves. Cut the dough into 1 to 1/2 inch squares. Spread the lemon cream over the egg whites.
Bake for an additional 5 minutes in the preheated oven, or until lightly browned. Chill for 1 hour in the refrigerator. Sprinkle apricot preserves over the tops of the squares.
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