2 lg. eggs, plus 2 egg yolks
3/4 c. sugar
1/3 c. freshly squeezed lemon juice
1/3 c. freshly squeezed orange juice
1 tsp. grated lemon peel
1 tsp. grated orange peel
Few grains of salt
1/3 c. unsalted butter, chilled

In a heavy-bottomed medium saucepan, whisk together eggs and yolks. Whisk in sugar, lemon juice, orange juice, peels, and salt. Cut butter in cubes and add, stirring constantly; cook mixture until it comes to a boil and thickens. Do not overcook as it will curdle. Pour into a heat-proof glass container. Cover with plastic and refrigerate. Makes 2 cups.