| 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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