Apricot Cream Filling (the Art Of Fine Baking 1961) Recipe

Ingredients

  • 1/3 c Sherry
  • 2 tb Flour
  • 3/4 c Apricot jam, strained
  • 1/2 ts Lemon rind, grated
  • 3 tb Lemon juice
  • 3 tb Orange juice
  • 3 Egg yolks

Description

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