Orange Citrus Cake Filling

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This is a good filling to use between layer cakes, and is prepared using basically the same method as a lemon pie filling. There should be enough mixture to fill two layers. Prep time includes chilling time.

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Steps

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In a pyrex or heatproof bowl whisk the eggs very well.

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Using a whisk stir together sugar , cornstarch and a pinch of salt in a heavy 2-quart saucepan , the whisk in water , orange juice , lemon juice and zest until smooth.

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Bring to a boil over medium heat , whisking constantly.

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Reduce heat and cook at just a bare simmer whisking constantly for about 2 minutes.

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Add in half of the hot juice mixture into the eggs in a slow stream , whisking continuously.

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Whisk the egg mixture back into the juice mixture in the saucepan cook over medium-low heat whisking just until it reaches a boil.

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Remove pan from heat and add in butter , mixing until melted.

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Cover the surface with buttered piece of wax paper and chill until cold about 1 hour.

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Ingredients

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eggs, sugar, cornstarch, salt, water, fresh orange juice, lemon juice, orange zest, butter