3 eggs
4 tablespoons orange juice
3 tablespoons lemon juice
1 tablespoon lemon zest
1 1/2 teaspoons lemon zest
2 tablespoons vegetable oil
1 1/2 teaspoons all-purpose flour
1 1/2 teaspoons lemon zest
Beat eggs in a large skillet. Stir in orange juice, lemon juice, lemon zest and oil. Cover skillet and simmer over medium heat until hot. When almost hot, stir in flour, lemon zest and lemon zest; simmer 2 to 3 minutes, stirring constantly, until fully incorporated.
When mixture begins to thicken, add flour mixture; stir until thickened. Transfer mixture to gold foil coated cookie sheet. Chill to set.