Pineapple Curd & Pound Cake
- Makes 2-1/2 cups.
SERVES
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
Directions
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.
