Pine Lime Curd

                                        

Thanks for this recipe Sharon, it is delicious https://www.australianeggs.org.au/recipes-and-cooking/pine-lime-curd

Ingredients:

1 x 432g tinned pineapple rings in juice; 3 egg yolks; 1 whole egg; ½ cup (110g) caster sugar; juice and zest of a lime; 125g chilled butter, diced

Method:

Place pineapple rings and juice into the bowl of a food processor. Process until smooth. Strain through a fine sieve and discard pulp (I kept the pulp and used it in a delicious pineapple, cucumber, lime and mint drink, Anne). Measure out ⅔ cup of the pineapple juice. 

Place egg yolks, egg and sugar into a saucepan and whisk until combined. Stir in ⅔ cup pineapple juice and 1 tbsp lime juice. Cook over medium-low heat, stirring for 2-3 minutes until sugar has dissolved and mixture begins to thicken. 

Reduce heat to low and gradually add butter, 3-4 pieces at a time, whisking continuously until melted. Continue until mixture thickens and all the butter has been added. Curd is ready when it coats the back of a spoon. Pour into a clean bowl and stir through lime zest. 

Cover the curd surface with plastic wrap to prevent it from forming a skin. Let cool to room temperature then refrigerate until cold.