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The original version of this bar was created by János Rákóczi, a Hungarian chef (1897-1966) who developed it for the Hungarian restaurant at EXPO 1958. It did not have jam spread all over the base or a mile high meringue on the top as it is generally presented today. The meringue was piped and the apricot jam was piped as well. This is my second attempt, because even in its original version, the bar is still a little too sweet for me. I reduced the egg and general sugar content, and for this reason I opted to pipe the jam in thin streaks rather than in large dollops.

Paté Sucré Crust:
150g flour
75g cold butter
40g sugar
1 Tbsp sour cream
pinch of salt

1/3 cup graham crust [to sprinkle over the crust]

2-2/3 cups homemade túró
3/4 cup sugar
3 egg yolks
grated zest of 1 lemon
2/3 cup sour cream
1/2 cup raisins
1/3 cup sugar
2 egg whites
2 pkg. vanilla sugar

3 egg whites
1 pkg. vanilla sugar

• 1/2 cup apricot jam [to pipe on the top]
• Preheat oven to 400F.
• Set out and measure all the ingredients.
• Slightly heat the jam.
• Force the jam through a fine sieve and set aside.
• Discard the apricot skins.

• Mix the flour, butter, sugar, sour cream and salt.
• Press into the bottom of a rectangular baking pan.
• Place in a preheated 400F oven for 20 minutes or until lightly golden.

• Meanwhile prepare the túró filling.
• [If using curd cheese force it through a sieve.
• Omit the previous step if using homemade túró.]
• Add the sugar, egg yolks, lemon zest and 2/3 cup of sour cream.
• Stir to combine.
• Stir in the raisins.
• Beat the vanilla sugar and 2 egg whites until stiff and shiny.
• Fold the beaten egg whites into the túró mixture.

• Take out the baked crust and sprinkle graham crust on the top.
• Spread the túró mixture over the top.
• Reduce the oven temperature to 375F and bake until set. [When the middle does not indent if gently tapped]

• When the filling is close to set, prepare the meringue.
• Whisk 3 egg whites with vanilla sugar until stiff and shiny.
• Remove the pan from the oven and spread the meringue on the top.
• Reduce the oven again to 325F and return the pan for 5-10 minutes to slightly dry the meringue.
• Pipe or sprinkle the prepared apricot jam over the top.
• Let the bar cool completely before slicing with a wet knife.



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