PINEAPPLE LEMON CURD BASE

PINEAPPLE LEMON CURD BASE

This is a simple fruity, acidic base that we’ll be using in some of our fat-free or almost fat-free recipes: sauces, dressings, stir fries, dessert etc.

Makes 2-1/2 cups

1-1/4 c. unsweetened pineapple juice (canned)

3/4 c. fresh squeeze lemon juice, strained

1/2 c. white Balsamic vinegar

Combine all ingredients in jar with lid and refrigerate to use as needed in recipes.


This is a simple fruity, acidic base that we’ll be using in some of our fat-free or almost fat-free recipes – sauces, dressings, stir fries, dessert etc.

It keeps a long time in the refrigerator. Just don’t completely forget that it’s there. Nothing keeps forever.






Published by Sharon Lee Davies-Tight, Philosopher, Diplomat, Animal-Free Chef, Spirit Artist, Activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Philosopher, Diplomat, Animal-Free Chef, Spirit Artist, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & FIVE STAR ANIMAL-FREE CUISINE™.

Questions Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.