METHOD

1. Melt the butter in a saucepan over low heat. Add flour and stir until smooth. Cook for 1 minute (Do not brown). Remove saucepan from stove and beat in egg yolks, orange peel and strained orange and lemon juice a little at a time. Return to stove and stir over low heat to make a smooth, thick sauce. Simmer gently for 2 minutes, stirring continuously.
   
2. Remove from stove, stir in castor sugar and cool slightly.
   
3. Whisk egg whites, then add cream of tartar and whisk until stiff.
   
4. Carefully fold orange sauce into whisked egg whites.
   
5. Tip the mixture into 4 large ramekins and bake for 20 minutes or until springy to the touch.
   
6. Remove from oven and dust with icing sugar.
   
7. Serve with orange salad and ice-cream/cream