Step 1

Place the white sugar, salt, and cornstarch in a non-reactive mid-sized saucepan. Whisk to remove any lumps in the cornstarch.

Step 2

Pour in the pineapple juice while stirring, to form a smooth mix. Again make sure there are no cornstarch lumps. Stir in the lemon juice as well.

Step 3

Heat the mixture over medium-high heat, while stirring occasionally. Stir more frequently as the mixture thickens and comes to a boil.

Step 4

While the pineapple mix is heating, whisk the eggs and egg yolks in a heat resistant bowl or jug. Set aside.

Step 5

Lower the heat and let the pineapple mix boil for about 3 minutes while whisking. Remove from the stove.

Step 6

Add spoonfuls of the hot mixture into the whisked eggs, and whisk continuously to temper the eggs.

Step 7

Once you've added enough of the hot pineapple mix to warm and temper the egg mixture, pour the tempered egg mixture into the saucepan, along with the rest of the hot pineapple mix. Make sure to whisk it in as you add it.

Step 8

Return the saucepan back to the stove, and cook the mixture over medium heat while whisking frequently.

Step 9

The curd will start to thicken again, and then come to a boil. Make sure to whisk the curd to prevent curdling.

Step 10

After the curd comes to a boil, let it cook for a further 3 - 4 minutes to thicken it. Lower the heat if your stove runs hot.

Step 11

Remove the saucepan from the heat, and add the butter. Whisk it in until the butter is completely mixed in and emulsified.

Step 12

Pour the pineapple curd into a bowl, and cover it with plastic wrap. Make sure the wrap is touching the whole surfaces of the curd to prevent a skin from forming on top. To speed up the chilling time, you can spread the curd in a large, shallow pan instead.

Step 13

Let the curd cool down to room temperature. OR to cool it down faster, transfer the pineapple curd into the fridge. I prefer to let it chill overnight in the fridge.

Step 14

Once completely cooled down, whisk the pineapple curd to make it smooth. Place the curd in jars or air-tight containers. This can be stored in the fridge for up to 5 days.