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
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
- 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).
Pineapple Curd Recipe at a Glance
- COURSE: Desserts, Sauces/Condiments
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American, British/Irish
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
More Recipes for Desserts
-
Pineapple Curd
Cooking Light -
Strawberry-Kiwifruit Pizza in a Cookie Crust
Cooking Light
advertisement
Indulge your cravings!
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy