4 oranges, 2 3/4 inches in diameter
4 eggs, room temperature
1/2 c. plus 2 tbsp. sugar
Pinch of salt
2 tsp. cornstarch
2 tsp. cold water
4 tbsp. butter, cut into 1/2 inch cubes

Grate the zest from 2 of the oranges, putting the egg yolks into the top of a double boiler and the egg whites into a mixing bowl. Set the egg whites aside. Lightly beat in the salt. When light and fluffy, slowly add the reserved orange juice, beating all the while.

Mix the cornstarch into the egg-juice mixture. Blend in the reserved orange zest. Place the top of the double boiler over simmering water and stir the custard until it thickens, approximately 5 minutes. Add the butter, piece by piece, waiting as each one melts before adding the next - stirring all the while.

Remove the custard from the heat. Beat the egg whites to soft peaks. Then add remaining sugar. Beat the egg whites until stiff. Fold a quarter of the beaten whites into the custard until well blended. Then fold in the rest of the whites until no white shows.

Return the pan to the simmering water and stir the custard with a large metal spoon. Lightly turning the custard over and over. Cook for 5 minutes. Remove the pan from the heat and spoon the custard into glass sherbet glass. Cool a little. Then place in refrigerator.