pineapple curd

This creamy, tangy pineapple curd is easy to make and super delicious! Use it as a spread or a filling on anything, from breakfast foods to desserts! EASY -  This recipe is very easy to make. But do pay attention and don&#039;t walk away from the stove while the pineapple curd is cooking. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.There is inactive chilling time that can be as short as 2 hours (in a large, shallow tray), or even overnight.

Easy Pineapple Curd (creamy, tangy, perfect results!)

pineapple juice (1 US cup)

mL lemon juice (2 tbsp)

175 g white sugar (1 cup + 2 tbsp, see recipe notes)

salt

cornstarch

egg yolks (from large eggs)

eggs

unsalted butter (4 tbsp, cubed)

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

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.

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

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

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

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

Once you&#039;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.

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

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

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.

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

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.

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.

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.

This pineapple curd is a delicious filling for any dessert! I&#x27;ve used it in cakes, cupcakes, and macarons, and it tastes amazing in all of them. It&#x27;s easy to make, full of bright, tropical flavor, and a perfect way to use up leftover egg yolks.

Pineapple Curd

granulated sugar (133 grams)

pineapple juice (80 grams)

cornstarch (9 grams)

tsp fine salt (2 grams)

Tbsp unsalted butter,

Saucepan

Medium-Sized Metal Bowl

Whisk

Kitchen Towel or Oven Mitt

Fill a saucepan with 2 inches of water...

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

Combine 2 large eggs or 4 egg yolks,...

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.

Once the water begins to simmer, place the...

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.

Remove the bowl from the pan and turn...

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.

Scoop the pineapple curd into an airtight container...

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.

It can be stored in the fridge for...

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

https://mediavine-res.cloudinary.com/video/upload/d9v1h2diq4kjp29ybzm8.mp4

This pineapple curd is a delicious filling for any dessert! I've used it in cakes, cupcakes, and macarons, and it tastes amazing in all of them. It's easy to make, filled with bright citrus flavor, and a perfect way to use up leftover egg yolks.

This homemade Pineapple Curd is sweet, creamy, and so easy to make. It takes just a few minutes to whip up this bright, tangy filling. This bright and buttery pineapple curd is a delicious filling for cakes, cupcakes, sweet rolls, and tarts. You’ll be happy you made this once you give it a try!

This recipe yields 1 and 1/2 cups of curd.

(100 g) granulated sugar

cornstarch - SEE NOTE 2

unsalted butter,

Add the eggs, egg yolks, pineapple juice, sugar,...

Add the eggs, egg yolks, pineapple juice, sugar, and cornstarch in a large bowl. Whisk together until well combined and cornstarch is fully dissolved.

Pour into a medium saucepan and cook over...

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.

When the curd has thickened, immediately remove it...

When the curd has thickened, immediately remove it from the heat and stir in the butter.

Run the curd through a fine-mesh sieve to...

Run the curd through a fine-mesh sieve to remove any bits of scrambled egg and transfer to a small bowl.

Cover the bowl with plastic wrap making sure...

Cover the bowl with plastic wrap making sure the wrap is touching the surface of the curd to prevent a skin from forming.

Refrigerate for at least 2 hours or until...

Refrigerate for at least 2 hours or until set before serving.

https://mediavine-res.cloudinary.com/video/upload/dlqnqqktycj67w5lwzhr.mp4

This homemade Pineapple Curd is sweet, creamy, and so easy to make. It takes just a few minutes to whip up this bright, tangy filling.

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Easy Pineapple Curd (creamy, tangy,...

Pineapple Curd

Pineapple Curd

Top 3 pineapple curd recipes from across the web

The most viewed pineapple curd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Pineapple Curd (creamy, tangy,...

Pineapple Curd

Pineapple Curd

The most viewed pineapple curd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine