Magic Carpet Lemon Curd Cups

Ingredients

• 2 large eggs
• 1 large egg yolk
• 2 DOLE^® Lemons, juiced (about ½ cup)
• ¼ cup raw cane sugar
• 1½ tablespoons cold natural buttery spread with olive oil, cut into ½-inch pieces
• 1/3 cup light coconut whipped topping
• ½ cup DOLE^® Raspberries
• ¼ cup finely chopped DOLE^® Pineapple
• 2 tablespoons chopped roasted lightly salted pistachios

Directions

1. Whisk eggs and yolk in a medium bowl.
2. Whisk lemon juice and sugar in a medium saucepan over medium heat; heat to a simmer. Temper egg mixture by transferring half the lemon mixture into the egg mixture while whisking constantly; whisk egg mixture into saucepan. Reduce heat to medium-low; cook 3 minutes or until thickened, whisking constantly. Remove lemon curd from heat; whisk in buttery spread. Strain lemon curd through fine-mesh strainer into a medium bowl; cover surface with plastic wrap and refrigerate 1 hour. Makes about 1 cup.
3. Divide lemon curd into 8 (4-ounce) decorative plastic cups; top with whipped topping, raspberries, pineapple and pistachios.