Lemon Pineapple Frosties

 Pineapple on a cutting board with sliced lemons and a jar of sugar on a dark blue background.
Prep Time: 
20 minutes
Number of Servings: 
Recipe Source: 
Courtesy of American Egg Board.


  • 12 cup sugar
  • 2 Tbsp cornstarch
  • 2 cups unsweetened pineapple juice
  • 3 eggs, lightly beaten
  • 13 cup lemon juice
  • 12 cup fresh pineapple, finely chopped
  • 1 cup fresh or frozen blueberries, pureed,
  • 12 cup berries and chopped pineapple reserved for garnish


  1. In a small saucepan, stir together sugar and cornstarch. Stir in pineapple juice until thoroughly blended. Cook over medium heat, stirring constantly, until mixture boils.
  2. Stir a little of the hot mixture into the eggs, then pour egg mixture back into the hot mixture.
  3. Reduce heat to low and stir until mixture bubbles, about 2 minutes. Stir in lemon juice and chopped pineapple
  4. Spoon into six 6-ounce custard cups or gelatin molds. Freeze several hours or overnight.
  5. To serve, spoon 2 tablespoons blueberry puree onto each plate and gently place un-molded frosties in center. 
  6. Garnish with a few whole blueberries & chopped pineapple, if desired.