"Really good. Cooling time not included in total time. Great over spice cake or even to coat hot corn dogs and rolled in toasted coconut for Hawaiian Corn Dogs."

Original is 10 servings

Metric US

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Ingredients

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1/2 granulated sugar
1 tablespoon corn starch
1/8 teaspoon salt
1 cup pineapple juice

2 tablespoons fresh lemon juice
3 large eggs
2 tablespoons butter

Nutritional

Serving Size: 1 (35.3 g)
Calories 63.3
Total Fat - 5.3 g
Saturated Fat - 2.2 g
Cholesterol - 68.6 mg
Sodium - 74.4 mg
Total Carbohydrate - 1.9 g
Dietary Fiber - 0.2 g
Sugars - 1.4 g
Protein - 2.2 g
Calcium - 10.8 mg
Iron - 0.3 mg
Vitamin C - 1.6 mg
Thiamin - 0 mg

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Step by Step Method

Step 1

Combine first 3 ingredients in a medium, heavy saucepan, stirring with a wire whisk.

Step 2

Stir in juices and eggs, bring to a boil over medium heat, stirring constantly with a wire whisk.

Step 3

Reduce heat, and simmer 1 minute or until thick, whisking constantly. Remove from heat, add butter, stirring gently until butter melts.

Step 4

Spoon mixture into a medium bowl, let cool. Cover and chill in refrigerator at least 6 hours or overnight (the mixture will thicken as it cools).

Pineapple Curd