Pineapple Curd

1/2 cup sugar
1 tbsp. cornstarch
1/8 tsp. salt
1 cup pineapple juice
2 tbsp. fresh lemon juice
3 large eggs
2 tbsp. 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).

Makes 2½ cups. These are enough to use for following recipes below:

Caribbean Bananas Flambe with Pineapple Curd over Frozen Yogurt
Strawberry-Kiwifruit Pizza in a Cookie Crust