| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes &, Frostings | 1 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 1/3 | c | All purpose flour |
| 1/4 | ts | Salt |
| 1/4 | c | Water |
| 2 | tb | Grated orange rind |
| 1 | tb | Grated lemon rind |
| 1 1/4 | c | Orange juice |
| 1/4 | c | Lemon juice |
| 4 | Egg yolks; well beaten |
INSTRUCTIONS
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 2 1/4 cups Busted by Gail Shermeyer 4paws@netrax.net Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13, 1998
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