Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  butter
  6                     eggs
  1         tablespoon  tangerine zest
  1                cup  fresh squeezed tangerine juice
  1 1/3           cups  sugar
     1/4           cup  lemon juice

Preparation:

In a small saucepan over medium heat, combine tangerine and lemon juices, zest, sugar and butter. Heat, stirring constantly until very hot and slightly thickened. Do not allow mixture to boil. Remove from heat and cool for about fifteen minutes. With an electric or rotary mixer, beat eggs until thick and creamy. Add the tangerine mixture to the eggs, beating until well mixed. Return mixture to the saucepan and stir over low heat until very hot and thickened (mixture will thicken further as it cools). Once again, do not allow it to boil. Remove from heat and cool completely. Store in the refrigerator, tightly covered for up to two weeks.

Nutritional Information:

2660 Calories (kcal); 164g Total Fat; (54% calories from fat); 35g Protein; 275g Carbohydrate; 1495mg Cholesterol; 1741mg Sodium