Lemon-orange Fillingcakes 1 cup sugar 1/3 cup all-purpose flour 1/4 teaspoon salt 1/4 cup water 2 tablespoon orange rind; grated 1 tablespoon lemon rind; grated 1 1/4 cup orange juice 1/4 cup lemon juice 4 egg yolks; well beaten flour, salt, and water in a 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 mixture into egg yolks; add to remaining hot mixture, stirring constantly. Return to a boil; cook 1 to 2 minutes, stirring constantly. Remove from heat, and let cool completely. (Mixture will be thick.) Yield: 2-1/4 cups. |
