A cooked custard-style dressing for fruit salad made with pineapple juice, sugar, flour, eggs, butter, and fresh lemon juice. Mary April’s recipe cooks up thick and golden — perfect drizzled over any fresh or mixed fruit salad.
Ingredients
1 c pineapple juice
2 c sugar
2 Tbsp flour
2 eggs, well beaten
1 Tbsp butter
Juice of 1 lemon
Instructions
In a bowl, beat together the eggs, sugar, and flour until smooth.
Stir in the pineapple juice and butter.
Cook over low heat, stirring constantly, until the mixture thickens.
Remove from heat and stir in the juice of 1 lemon.
Let cool before using.
Drizzle or toss over fruit salad before serving. Store any leftover dressing in the refrigerator.
Cook low and slow: Keep the heat low and stir constantly — this is a custard-style dressing that can scorch or curdle if the heat is too high.
Make ahead: The dressing keeps well in the fridge for several days. Make it the day before for convenience.
