1 cup sugar sweetened Tang Drink mix
1/3 cup water
Whisk the above together in a metal bowl, then place the bowl over a pot of boiling water an whisk continuously till it's hot and thickens (it must come to 160f to be safe)
Remove the bowl from over the pot and add
1/2 stick of Butter, DICED
Stir till it totally melts into the curd, then strain it into a container and refrigerate till cold and and it sets.
Use on biscuits, pancakes or waffles or double the recipe and make a Tang Meringue pie.