Apricot Cream Filling

Recipe Ingredients

1/3 cup	78ml	Sherry
2 tablespoons	30ml	Flour
2/3 cup	157ml	Apricot jam - strained
1/2 teaspoon	2.5ml	Lemon rind - grated
3 tablespoons	45ml	Lemon juice
3 tablespoons	45ml	Orange juice
3		Egg yolks

Recipe Instructions

Add sherry to flour. Mix until smooth. Add apricot jam, lemon rind and juice, and orange juice. Stir until smooth. Place in a heavy saucepan. Cook over low heat, stirring constantly until thick. Stir a few tablespoons of hot sauce into egg yolks.

Then pour egg yolks into remaining hot mixture, continuing to stir. Cook and stir a few more minutes, being careful not to boil, until cream is smooth and thick.

Source:
Let Them Eat Cake by Virginia N. White

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