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1
Stir 1 cup of the sugar with the juice of one of the lemons in a small saucepan.
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2
Heat the pan, stirring constantly, until the syrup begins to bubble.
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3
Stop stirring, and allow the pan to sit over the flame until the syrup begins to turn golden at the edges.
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4
Remove from the heat.
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5
Brush down any sugar crystals with a brush dipped in cold water.
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6
Occasionally rotate the pan to mix the syrup without stirring it.
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7
Continue doing this until the syrup is evenly golden.
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8
Carefully pour the resulting caramel into an ungreased 10-inch flan mold or round cake pan, making sure you swirl the caramel up the sides of the pan.
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9
Preheat the oven to 350 degrees, and put fifteen pineapple slices in the food processor.
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10
Pulse until chunky but not pureed.
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11
Set aside in a bowl.
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12
Mix 1/2 cup of sugar and the pineapple juice in a saucepan and simmer slowly for a few minutes to dissolve the sugar.
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13
Then pour into the bowl with the chopped pineapple.
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14
Taste, and add 1/4 cup more sugar if needed.
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15
Let cool slightly, and whisk in the eggs, remaining lemon juice, and potato starch.
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16
Pour the pineapple mixture into the flan mold, and set the mold in a bain-marie, a larger pan filled with hot water to come about halfway up the side of the mold.
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17
Bake in the oven for 45 minutes, cool, and refrigerate at least a couple of hours.
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18
Before serving, run a sharp knife around the edge of the pan.
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19
Cover with a plate, and carefully flip over to release.
