Yield: 2 .5 quarts
| Measure | Ingredient |
|---|---|
| 4 \N | Egg Yolks |
| 2 ounces | Sugar |
| 2 tablespoons | Cornstarch |
| 2 tablespoons | Lemon Peel |
| 1 cup | Orange Juice fresh squeezed |
| 4 tablespoons | Sweet Butter |
| 1 tablespoon | Orange Liqueur |
Beat egg yolks with sugar until mixture becomes thick and pale yellow. Add cornstarch and continue beating well. Add the lemon peel.
Gradually mix in the Orange Juice. Transfer the mixture to a 2 quart saucepan and cook over medium heat until the mixture thickens up.
Remove from heat immediately after thickening. Cool by placing pan in cold water, beating continually. Beat in the butter and the orange liqueur. Then when mixed, cover and refrigerate at least 2 hours.
Serve it with Swiss Chocolate Cake or German Chocolate Cake.