salt, and water in a heavy saucepan; stir well. Stir in fruit rind and juices. Cook over medium heat, stirring constantly, until mixture thickens and boils. Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Return to a boil; cook 1 to 2 minutes, stirring constantly. Remove from heat, and let cool completely. (Mixture will be thick.) Yield: 2-1/4 cups.