In a poppy seed grinder, spice mill, or blender, grind the poppy seeds. They will fluff up to equal about 1 cup.

In a small saucepan, heat the milk. Add the poppy seeds, stirring for a few seconds until the milk is absorbed. Remove the pan from the heat and stir in the sugar, honey, lemon zest, and 1 tablespoon/15 ml/0.6 ounce/19 grams of the apricot lekvar until incorporated. Cool the filling to room temperature. Place the remaining apricot lekvar in a small bowl, cover tightly with plastic wrap, and reserve for glazing.