Who likes Lemon Curd? On toast maybe? Perhaps a nice scone, as a filling to a cake, maybe just chucked on top of ice cream? Anyway, I do. I also like pineapples. I once found a plastic pineapple in a nightclub in Leeds. It was so random and fabulous that I carried it around all night and brought it home, where it now sits on top of my bookshelf, forever immortalised.
This recipe is a delicious, tart alternative to Lemon Curd – use it in all the same ways as you would its lemon’y cousin. Jar it or cling film it up and it will keep in the fridge for about 2 weeks. Perhaps even give it as a gift – whatever you like 😀
This recipe is a delicious, tart alternative to Lemon Curd – use it in all the same ways as you would its lemon’y cousin. Jar it or cling film it up and it will keep in the fridge for about 2 weeks. Perhaps even give it as a gift – whatever you like 😀
Recipe
Ingredients (makes about 2.5 cups):
1 pint of pineapple juice
6 egg yolks
170g white caster sugar
5 tablespoons of cornflour – don’t add more or your curd will turn gloopy.
Method:
1. Put all of the ingredients in a saucepan and whisk together.
2. Place over medium heat and continuously whisk for about 5 minutes until it thickens.
3. Remove from the heat and leave to cool. Once cool it is ready to be used or refrigerated until later!
Now that was just a little bit easy wasn’t it!
Ingredients (makes about 2.5 cups):
1 pint of pineapple juice
6 egg yolks
170g white caster sugar
5 tablespoons of cornflour – don’t add more or your curd will turn gloopy.
Method:
1. Put all of the ingredients in a saucepan and whisk together.
2. Place over medium heat and continuously whisk for about 5 minutes until it thickens.
3. Remove from the heat and leave to cool. Once cool it is ready to be used or refrigerated until later!
Now that was just a little bit easy wasn’t it!
sugar in a pan
all its other friends
stir stir stir!
