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

Recipe by Cooking Light March 2006

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

25 calories; calories from fat 32%; fat 0.9g; saturated fat 0.5g; mono fat 0.3g; poly fat 0.1g; protein 0.5g; carbohydrates 3.6g; fiber 0g; cholesterol 17mg; iron 0.1mg; sodium 17mg; calcium 3mg.
Advertisement
Advertisement