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Pineapple Curd & Pound Cake

  • Makes 2-1/2 cups.


  • 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


Combine first three ingredients in medium, heavy saucepan, stirring with a whisk. Stir in juices and eggs; bring to boil over medium heat, stirring constantly with whisk. Reduce heat and simmer one minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts. Spoon mixture into medium bowl; cool. Cover and chill for at least six hours or overnight (the mixture will thicken as it cools).

Serve with your favorite pound cake with sliced bananas.

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