Apricot Custard Filling

Ingredients

• ½ cup loosely packed dried apricots
• 1 cup water
• 1 tablespoon sugar
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  • ¾ cup sugar
  • 2 tablespoons cornstarch
  • ⅛ teaspoon salt
  • 3 large egg yolks
  • ½ cup strained orange juice
  • Finely grated zest of 1 lemon
  • ¼ cup strained lemon juice

  Sub-recipe steps

  1. Whisk together in a medium saucepan: ¾ cup sugar; 2 tablespoons cornstarch; ⅛ teaspoon salt
  2. Whisk in until smooth: 3 large egg yolks
  3. Whisk in: ½ cup strained orange juice; Finely grated zest of 1 lemon; ¼ cup strained lemon juice
  4. Cook over medium-low to medium heat, stirring constantly with a silicone spatula and scraping the bottom and corners of the pan to prevent scorching. When the mixture comes to a simmer and thickens, continue to cook, stirring briskly, for about 30 seconds. Transfer the filling to a medium bowl, straining it through a medium-mesh sieve, if desired. Place a piece of plastic wrap directly on the surface of the filling and refrigerate until chilled. Stir gently before using, but do not beat. This keeps, refrigerated, for up to 2 days.