Pineapple Curd
Try this tangy tropical curd over pound cake and topped with toasted coconut and chopped macadamia nuts.
This recipe goes with Caribbean Bananas Flambé with Pineapple Curd over Frozen Yogurt
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
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- PUBLICATION: Cooking Light
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