Search For:

Share This

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.

Share This

Print Recipe Card

Don't Leave! Sign up for Kentucky Living updates ...
  • This field is for validation purposes and should be left unchanged.