Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Sugar |
| ⅓ cup | All purpose flour |
| ¼ teaspoon | Salt |
| ¼ cup | Water |
| 2 tablespoons | Grated orange rind |
| 1 tablespoon | Grated lemon rind |
| 1¼ cup | Orange juice |
| ¼ cup | Lemon juice |
| 4 \N | Egg yolks; well beaten |
Combine sugar, flour, salt, and water in heavy saucepan; stir well. Stir in fruit rind and juices. Cook over medium heat, stirring constantly, until mixture thickens and boils. Gradually stir about one fourth of hot mix into egg yolks; add to remaining hot mix, stirring constantly. Return to a boil; cook 1-2 minutes, stirring constantly. Remove from heat, and let cool completely. (Mix will be thick) Makes 2¼ cups
Busted by Gail Shermeyer 4paws@...
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@...> on Apr 13, 1998