This a recipe my sister Chris sent to me she got it from one of her co-workers when she worked for Delco- retired now. Sounded good so made some.. it keeps in the refrigerator for up to 2 weeks...very tasty.. then again I love pineapple and lemon together.
1Melt butter in a small heavy bottomed saucepan. Combine flour and seasonings; blend into butter. Add sugar and pineapple juice.
Cook over high heat, stirring constantly, until thick and smooth.
2Stir a little hot syrup into a measuring cup and add beaten egg; then return mixture to saucepan. Cook over low heat, stirring constantly for 1 minute. Add lemon juice. Cool; mix with sour cream, when cool. Serve on fruit salads and desserts or over chicken or fish.