Mima's Hungarian Jelly Bars
  
 
 Step 16:

Bake in a "slow oven" - about 300F/150C - for about an hour. After an hour, trim about two inches from around the edges of the pans and cut into square bars.
  
 
 Step 17:

Set these edge bars aside to cool, and sprinkle with powdered sugar. Return the pans with the centers to the oven for approximately 20 more minutes, or until the base is firm but not hard. Cut into bars as before and sprinkle with powdered sugar.
  
 
 Step 18:

Finished bars will have a soft, flaky, lemon-hinted crust with gooey jam and crunchy walnuts on top. It's a texture sensation for your mouth, with the added fun of a lighter-than-air meringue topping on the apricot side.

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