Recipe: Pineapple Mango Curd

I bought some pineapple mango juice by mistake (thought it was straight pineapple) and was staring at it, trying to figure out something clever to do with it. 

I decided to make Pineapple Mango Curd out of it.

It tastes fantastic, and decadent, though each tablespoon has only about 30 calories. 

And I have plans for it.  Stay tuned.

*This makes quite a lot, so you can halve the recipe, easily.  I'm giving some away.*

Pineapple Mango Curd

1 cup sugar
2 tablespoon cornstarch
1/4 teaspoon salt
2 cup pineapple juice
4 tablespoons fresh lemon juice
6 large eggs
4 tablespoons butter

Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk.

Stir in juices and eggs; bring to a boil over medium heat, stirring constantly with a whisk.

Reduce heat, and simmer 1 minute or until thick, stirring constantly.

Remove from heat; add butter, stirring gently until butter melts.

Spoon mixture into a medium bowl; cool. Cover and chill for at least 6 hours or overnight (the mixture will thicken as it cools).

(I spooned directly into clean jars, to be kept in the refrigerator).