https://myfoodbook.com.au/recipes/show/pine-lime-curd
This curd was delicious as a dessert with coconut yoghurt and a scattering of flaked almonds. It's also great as a spread on toast or English muffins, Anne
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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 didn’t discard the pulp, I used it as a base for a fruit smoothie, with the
leftover juice as well). 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.
