• Preheat the oven to 375°F. Line a 6x6 baking dish with parchment paper. (NOTE 1)

Make the apricot filling

• Wash and cut the apricots in thin slices/wedges and combine with sugar, cornstarch, lemon juice and vanilla extract. Mix. (NOTE 2)

Make the shortbread

• Transfer granulated sugar and lemon zest to a bowl and rub the zest into the sugar with your fingers. (NOTE 3)
• Add the soft butter and vanilla extract and mix this with the sugar, using a spatula. There is no need for a mixer.
• Mix flour and salt in a separate bowl and add that to the butter-sugar mixture. Mix until all the flour is dispersed and you’ll end up with a crumbly dough.
• With your finger, press 2/3 of the dough into a 6×6 baking dish, lined with parchment paper.
• Transfer the apricot filling onto the shortbread bottom and spread out evenly.
• Crumble the remaining shortbread dough over the apricot layer. This will not be a total coverage; the apricots are still shining through. (NOTE 4)
• Bake for about 45-50 minutes in a 375°F oven or until the crumble is light golden. You will see the apricots bubbling in between the crumble topping.
• Allow the bars to cool and cut in 2x2 bars (you'll end up with 9) or cut in 3x3 bars (you'll end up with 4).