pineapple curd recipe

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

eggs

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.

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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.

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Top 1 pineapple curd recipe recipes from across the web

The most viewed pineapple curd recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pineapple Curd

The most viewed pineapple curd recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine