6 tbsp. butter, melted
2 tbsp. frozen orange concentrate
2/3 c. pineapple juice
2/3 c. sugar or 1 1/2 tbsp. artificial sweetener
1/4 tsp. salt
6 tbsp. flour
1/4 c. lemon juice
4 beaten egg yolks
1/2 c. whipped heavy cream or substitute Cool Whip

In the top of a double boiler combine butter, flour, sugar and salt. Slowly add fruit juices. Cook over boiling water, stirring occasionally, until mixture thickens.

In a bowl combine egg yolks and 3 tablespoons of hot mixture. Add to pot. Cook, stirring constantly for 2 minutes. Pour into a bowl. Cover and chill for 2 hours. Fold in whipped cream when ready to serve. Yields 2 cups.