3/4 c. sugar
3 tbsp. cornstarch
2 tsp. grated fresh orange peel
1/2 tsp. grated fresh lemon peel
1 egg yolk
2 tbsp. butter
Pinch of salt
1/3 cup orange juice
2 tbsp. lemon juice
1 c. pineapple juice
1 c. whipped cream

Mix sugar and cornstarch in saucepan. Whisk in orange and lemon peel, egg yolk, butter and salt. Stir in orange and lemon juice, gradually stir in pineapple juice. Cook until thick over low-medium heat. When thick, cool completely in refrigerator and then fold into cool mixture 1 cup whipped cream. Fold in cream as soon as mixture is cool. Frost angel food cake, it is light and delicious.