Site Of The Moment:
Pineapple Curd
* ½ cup sugar
* 1 Tbsp. cornstarch
* 1/8 Tsp. salt
* 1 cup pineapple juice
* 2 Tbsp. fresh lemon juice
* 3 large eggs
* 2 Tbsp. butter
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). Makes 2 1/2 cups.
| WW
Points |
0.5 |
| Serving Size |
1 Tbsp. |
| Servings |
40 |
