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
View The Free Recipe For Apricot Cream Filling (the Art Of Fine Baking 1961)
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