ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pineapple Curd

Yield 2 1/2 cups (serving size: 1 tablespoon)
Try this tangy tropical curd over pound cake and topped with toasted coconut and chopped macadamia nuts.

Ingredients

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 cup pineapple juice
  • 2 tablespoons fresh lemon juice
  • 3 large eggs
  • 2 tablespoons butter

Nutrition Information

  • calories 25
  • caloriesfromfat 32 %
  • fat 0.9 g
  • satfat 0.5 g
  • monofat 0.3 g
  • polyfat 0.1 g
  • protein 0.5 g
  • carbohydrate 3.6 g
  • fiber 0.0 g
  • cholesterol 17 mg
  • iron 0.1 mg
  • sodium 17 mg
  • calcium 3 mg

How to Make It

  1. Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk. Stir in juices and eggs; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts.

  2. Spoon mixture into a medium bowl; cool. Cover and chill for at least 6 hours or overnight (the mixture will thicken as it cools).