adapted from Myrecipes.com
Yield: 2 1/2 cups (serving size: 1 tablespoon)
Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk. Whisk in juices and eggs; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. (Mixture should read 160 degrees F on an instant thermometer.) Remove from heat; add butter, stirring gently until butter melts.
Strain mixture into medium bowl. Cover with plastic wrap directly touching the top of curd to prevent a skin from developing. Chill for at least 6 hours or overnight (the mixture will thicken as it cools) in the fridge.
As seen on 3B's....Baseball, Baking, & Books