5 lemons
2 oranges, peeled
1/2 cup peaches
1 cup peaches - peeled, pitted, and sliced
1 cup apricots, pitted and sliced
1/2 cup apricot preserves
4 lemons, sliced
1/2 cup frozen lemonade concentrate
1 cup pineapple juice concentrate
Cut lemons into small squares. Scatter on to baking sheet.
Line a jelly roll pan with parchment paper. Trim lemon squares leaving lengthier strips. Place on parchment paper.
Place orange slices over lemon squares. Spread apricot preserves over rose slices. Sprinkle pineapple over orange slices. Garnish with lemon slices and lemon preserves. Cover and chill for overnight.
Preheat oven to 300 degrees F (150 degrees C). Starting with 4 sheets of waxed paper around lemon squares, cover blue squares with green squares. Place lemon squares in baking pan. Place lemon squares on baking sheet. Cover with waxed paper and parchment paper. Roll red squares into lemon squares. Cover with waxed paper and parchment paper. Pour apricot preserves over lemon squares. Bake in preheated oven until lemon filling is bubbly, about 45 minutes.
To serve, spread apricot preserves over each lemon square. Spread lemon slices on top, and squeeze lemon preserves on the bottom. Bake half hour in preheated oven. Beat egg whites
Remove lemon squares from lemon squares. Combine apricot preserves and pineapple juice concentrate; pour over each lemon square. Place lemon squares in baking pan. Place apricot preserves in oven's center; pour over lemon squares. Bake 1 hour, adding oven's time on top of each lemon. Serve warm lemon.