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Apricot Cream Filling (The Art of Fine Baking, 1961)

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts / Fillings

1/3  cup  Sherry
2  tablespoons  Flour
2/3  cup  Apricot jam, strained
1/2  teaspoon  Lemon rind, grated
3  tablespoons  Lemon juice
3  tablespoons  Orange juice
3    Egg yolks

Servings: 1 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. From "The Art of Fine Baking" by Paula Peck, copyright 1961

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