A good way to use up yolks. The curd is delicious with berries, on toast, in little pastry cases, etc.
75 g butter
100 g castor sugar
grated rind of one lemon
1 T (15 ml) lemon juice
1½ (375ml) cups grated fresh pineapple
2 t (10 ml) corn flour
2 T (30 ml) cold water
2 whole eggs (or 3 yolks)
1 egg yolk
Place the butter, castor sugar, grated lemon rind and pineapple in a saucepan and heat gently, while stirring - to just boiling point. Keep on one side and add the corn flour mixed with water. Beat the whole eggs and yolk together with a balloon whisk and gradually add the pineapple mixture.
Return everything to the saucepan and stir with the whisk over gentle heat until mixture is thickened and coats the back of a spoon.
Be careful! If the heat is too high the mixture will curdle.
Remove from the heat and pour into sterilised jars - turn upside down until cool and store in the fridge.