Pineapple Curd

Why you’ll love this pineapple curd recipe:

Curd isn’t just for lemons! As much as I adore zingy, bright lemon curd, sometimes I want something a bit sweeter and less tangy.

Pineapple juice is reduced to concentrate the flavor and then cooked with egg yolks to create a thick, spreadable curd. Pair it with coconut cake for an irresistibly tropical treat.

• Texture: This pineapple curd is luscious with a silky smooth and creamy texture.
• Flavor: Subtly sweet, tropical flavor makes a stunning filling for cupcakes, layer cakes, tarts, and scones!
• Ease: It requires only six ingredients and the process is super simple, making it a great addition to any baker’s recipe collection.

Key Ingredient Notes:

• Pineapple juice – Canned pineapple juice works best for this recipe. Be sure to buy canned pineapple in 100% juice, not in syrup.
• Eggs & yolks – Eggs thicken the curd and make it rich! You need two whole eggs and two yolks. You can use the leftover egg whites to make meringue!
• Sugar – Pineapple juice is already sweet, so a half cup is all you need. Avoid brown sugar for this one!
• Cornstarch – A small amount stabilizes the curd and thickens it.
• Butter – For that ultra-creamy, silky smooth texture and buttery flavor! Be sure to use unsalted butter so the curd isn’t salty.

How to make this pineapple curd:

1. Reduce pineapple juice

• Pour the pineapple juice into a medium saucepan and let it simmer over medium-high heat until it reduces to 1/4 cup, about 15 minutes.

2. Make the curd

• In a small bowl, whisk the eggs and yolks until nice and foamy.
• Next, temper the eggs by slowly drizzling the hot reduced pineapple juice into the eggs while whisking continuously.
• Then pour the mixture back into the saucepan and add the sugar and cornstarch.
• Reduce the heat to medium and continue to cook, whisking constantly, until it thickens, about 8 minutes.

3. Add butter

• Remove the pineapple curd from the heat and pour it into a fine mesh sieve set over a bowl. Use a spatula to push the curd through the sieve. Let the curd cool for 10 minutes.
• Slice the butter into small pieces and add it to the curd. Gently fold it in with a spatula until all the butter is incorporated into the curd.
• Place plastic wrap directly onto the curd to prevent skin from forming. Refrigerate until it’s chilled completely.

Tips for Success:

• The curd will thicken as it cools. You’ll know it’s done when it has the texture of soft pudding and it coats the back of a spoon.
• Don’t walk away from the curd. It needs a little TLC and plenty of stirring, otherwise, it’ll curdle and /or scorch on the bottom. Now’s not the time to check the mail or do the laundry.
• Use a fine mesh sieve to remove any egg bits. This step ensures a silky smooth curd. If you don’t have a sieve, I highly recommend buying one.
• Use a nonreactive saucepan like stainless steel or ceramic. A reactive pot can give the curd a slightly metallic taste.
• Use softened butter! It gives you a creamier end result.

Ways to enjoy pineapple curd:

• Spread it on a piece of toast. If it tastes good with jam, it tastes even better with curd!
• Use it as a filling for a pineapple tart. Just bake the crust/base, then fill with curd and chill.
• Top crepes with pineapple curd and a dollop of whipped cream!
• Make pineapple whipped cream! Fold it into whipped cream and use it for a tropical trifle.
• Spread it in between the layers of a cake! Or pipe it into cupcakes.
• You can also fill macarons! Pipe a buttercream ring and fill the center with pineapple curd.

Storing Tips:

• If you plan to use the pineapple curd within a day or two, simply place saran wrap directly onto the curd and refrigerate. Doing so prevents a “skin” or film from developing.
• Otherwise, you can store the pineapple curd in an airtight container or a jar with a lid in the refrigerator for up to 6 days.
• Pineapple curd freezes well too! Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator.

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