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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 25
  • Calories from fat: 32%
  • Fat: 0.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 3.6g
  • Fiber: 0.0g
  • Cholesterol: 17mg
  • Iron: 0.1mg
  • Sodium: 17mg
  • Calcium: 3mg

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

  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).
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