Silky smooth and creamy, this pineapple curd is a tropical twist on lemon curd! It’s easy to make with only 6 ingredients and in less than 40 minutes.
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.
For extra creamy curd, let the curd cool before adding butter.
Be sure to use softened butter so it incorporates easily into the curd.
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.
- Curd is easier to work with once it’s chilled. If you plan to use it as a filling, try to make it a day or two ahead of time.
- 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.
While you can buy lemon curd at well-stocked grocery stores, pineapple curd is much harder to find. It’s simple to make and tastes better from scratch too!
Technically, you can use fresh pineapple juice, but it’s better to use canned. Fresh pineapple juice contains an enzyme called bromelain that prevents it from thickening. The cornstarch helps, but it’s still better to use canned pineapple juice.
This pineapple curd is made of pineapple juice, eggs, sugar, cornstarch, and butter. The pineapple juice is reduced to intensify the flavor, the eggs thicken it, and the butter makes it silky smooth.
- 1 cup (240ml) canned pineapple juice Note 1
- 2 large eggs
- 2 large egg yolks
- ½ cup (100g) granulated sugar
- 1 tablespoon (8g) cornstarch
- 5 tablespoons (70g) unsalted butter cubed and softened
- Pour pineapple juice into a medium saucepan and cook it over medium-high heat to reduce to ¼ cup, about 15 minutes.
- In a small bowl, whisk eggs and egg yolks.
- To temper the eggs, slowly pour the reduced pineapple juice into the eggs while whisking constantly.
- Whisk together sugar and cornstarch.
- Now transfer the mixture back into the saucepan and add sugar and cornstarch mixture.
- Reduce the heat to medium and cook the mixture, stirring constantly, for about 8-10 minutes, or until thickened.
- Remove from the heat and run the curd through a fine mesh sieve. Let the curd cool for 10 minutes.
- Add butter to the curd and gently fold it until the butter is fully incorporated.
- Cover the curd with plastic wrap to contact to prevent skin from forming. Refrigerate until cooled completely, about 2 hours, or up to 1 week.
Tips & Notes:
-Store the pineapple curd in an airtight container or a jar with a lid in the refrigerator for up to 6 days.
-Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
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