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Step 1
Add the eggs, egg yolks, pineapple juice, sugar, and cornstarch in a large bowl. Whisk together until well combined and cornstarch is fully dissolved.
Step 2
Pour into a medium saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until thickened; about 7-10 minutes. You'll know it's ready when the curd coats the back of the spoon and is about the thickness of pudding.
Step 3
When the curd has thickened, immediately remove it from the heat and stir in the butter.
Step 4
Run the curd through a fine-mesh sieve to remove any bits of scrambled egg and transfer to a small bowl.
Step 5
Cover the bowl with plastic wrap making sure the wrap is touching the surface of the curd to prevent a skin from forming.
Step 6
Refrigerate for at least 2 hours or until set before serving.