Serves 3
15 min
Pineapple Lemonade Fruit Dip
Recipe GLPR75576e73324cc5
A light and creamy tropical fruit dip combining tart lemon and sweet pineapple flavors with a silky custard base. The cooked egg mixture is gently folded with whipped cream to create an airy, fluffy dip perfect for fresh fruit platters. Chill thoroughly before serving for best results.
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Ingredients
1 tablespoon butter
1 egg, lightly beaten
2 tablespoons all-purpose flour
1/8 cup fresh lemon juice
200 milliliters unsweetened pineapple juice
1/2 cup sugar
2 cups whipped topping or whipped cream
Directions
In a small saucepan, whisk together the sugar and flour until well combined.
Slowly whisk the lemon juice and pineapple juice into the sugar-flour mixture, stirring until smooth.
Add the butter to the saucepan. Place over medium heat and stir constantly until the butter melts and the mixture comes to a gentle boil.
Remove from heat. Pour a small amount (about 1/4 cup) of the hot liquid slowly into the beaten egg while stirring constantly to temper the egg and prevent cooking.
Pour the egg mixture back into the saucepan with the remaining hot liquid, stirring constantly.
Return to medium heat and bring the mixture to a gentle boil, whisking constantly for 1 minute until slightly thickened. This ensures food safety by reaching a safe egg temperature of 160°F (71°C). Remove from heat.
Allow the mixture to cool to room temperature, stirring occasionally to help it cool evenly, about 10–15 minutes.
Gently fold the whipped cream into the cooled mixture until no white streaks remain and the dip is light and fluffy.
Transfer to a serving bowl, cover, and refrigerate for at least 1–2 hours until thoroughly chilled before serving with fresh fruit.
