Step 1

Fill a saucepan with 2 inches of water and heat over a medium heat.

Step 2

Combine 2 large eggs or 4 egg yolks, 2/3 cup sugar, 1/3 cup of pineapple juice, 1 Tbsp cornstarch, and a 1/4 tsp of fine salt in a heat-proof bowl, non-reactive bowl. I like to use a thick glass bowl. Whisk until combined and smooth.

Step 3

Once the water begins to simmer, place the heat-proof bowl on top of the saucepan to make a double boiler. Leave the heat on a medium heat and make sure the water isn't touching the bottom of the bowl. Hold the bowl in place with an oven mitt or small kitchen towel and continuously whisk the mixture until it starts to thicken. The mixture should become lighter in color as it thickens. This usually takes me about 5-8 minutes. Keep in mind that this pineapple curd will have a thinner consistency than lemon or lime curd usually has.

Step 4

Remove the bowl from the pan and turn off the stove. Add 3 tbsp of butter and stir until incorporated. The mixture should be thicker and smooth at this point.

Step 5

Scoop the pineapple curd into an airtight container like an old jam jar or mason jar. Let the curd cool to room temperature before covering it with a lid, then seal the jar and place it in the fridge. It should thicken up after a couple of hours.

Step 6

It can be stored in the fridge for up to 2 weeks in an airtight container.