page 1 | 2 | 3 | 4 | pdf Apricot filling: 1. Drain apricots and chop briefly until it forms a coarse puree. Put in small saucepan. 2. Add remaining ingredients, bring to a boil, and then simmer about 8-10 minutes until thickened slightly. 3. Place in a bowl and refrigerate until well chilled. Lemon curd: If you do not want to make the lemon curd, buy a good-quality store product. 1. Beat the butter and sugar, about 2 minutes. Add eggs and yolks. Beat 1 minute. 2. Mix in the lemon juice. The mixture will look curdled but will come together when heated. 3. Put in a double boiler over low heat, stirring until mixture comes together. Increase heat to medium and cook     until mixture thickens, stirring frequently, about 12-15 minutes. It should evenly coat the back of a wooden     spoon. Do not allow to boil. 4. Remove from heat, add zest, and chill thoroughly. Lemon syrup: 1. Combine lemon juice and sugar in a small saucepan. 2. Heat, stirring, until sugar dissolves. Let cool. Lemon frosting: 1. Whip the heavy cream until it has soft billowy peaks. 2. Gently fold in the lemon curd. Assembly: 1. Place a cake layer on a plate. Brush syrup liberally over the top. Spread with half the apricot puree and     then 3/4 cup of frosting. 2. Put second layer on top and repeat, ending with third layer. Spread remaining frosting over top and sides. Note: Cake can be made and assembled 1 day ahead and refrigerated. Bring to room temperature before eating. The lemon curd, apricot filling and lemon syrup can be made 2-3 days ahead and refrigerated. page 1 | 2 | 3 | 4 | pdf