Apricot cream filling (the art of fine baking, 1961)

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       Title: APRICOT CREAM FILLING (THE ART OF FINE BAKING, 1961)
  Categories: Cakes
       Yield: 1 servings
  
     1/3 c  Sherry
       2 tb Flour
     2/3 c  Apricot jam, strained
     1/2 ts Lemon rind, grated
       3 tb Lemon juice
       3 tb 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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