Pineapple Curd

Try this tangy tropical curd over pound cake and topped with toasted coconut and chopped macadamia nuts.

Yield:

2 1/2 cups (serving size: 1 tablespoon)

Recipe from

Nutritional 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

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

Preparation

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.

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

Note:

March 2006