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!
I have so many spring favorites. One of them being pineapple. I could eat it every day as long as it’s sweet and juicy! It really doesn’t get much better than fresh ripe fruit.
I honestly have never even had pineapple curd before now. I came up with the idea after testing recipes that required pineapple filling and decided to go ahead and make my own version of this sweet, tropical curd.
The process for the curd couldn’t be simpler. It’s exactly the same as making lemon curd. All you do is combine all the ingredients in a medium saucepan with a heavy bottom and cook it until becomes thick.
It’s too easy. You have no excuse not to make it!
You may be tempted to just devour it with a spoon but try to resist. Save it to spread between cake layers, fill cupcakes, or use as a filling for sweet rolls.
Ingredients for homemade pineapple curd?
You only need a handful of ingredients to make this tropical curd. And you probably already have most of them on hand.
- Egg yolks
- Pineapple juice
The eggs and pineapple juice make up the base of the curd while the sugar sweetens it, and the cornstarch will help thicken it.
It is said that there are enzymes in pineapple that prevent it from thickening but I’ve had great results with using cornstarch. I will say that the curd will not be quite as thick as lemon curd. It’s more like a soft pudding.
How to make pineapple curd?
- Combine all the ingredients into a saucepan and whisk it together.
- Cook over medium-low heat while whisking continuously until the curd is as thick as warm pudding. It should coat the back of a spoon and won’t run if you swipe your finger down the middle.
- Press the curd through a fine-mesh sieve to remove any bits of scrambled eggs.
- Cover the curd with plastic wrap and refrigerate for at least 2 hours.
The curd will keep for up to 10 days if you keep it stored in the refrigerator.
More ways to use pineapple curd
Pineapple carrot cake – Slather curd in the middle of the cake layers. But first, pipe a dam of frosting around the edge to prevent the curd from oozing out.
Pineapple cupcakes – Cut the middle out of the cupcakes and fill it with pineapple curd. This would enhance the pineapple flavor of the cupcakes!
Pineapple coconut muffins – Slather the curd over warm muffins and enjoy them for breakfast.
- 2 large eggs
- 2 large egg yolks
- 1/2 cup (120 milliliters) canned pineapple juice, *
- 1/2 cup (100 grams) granulated sugar
- 2 tablespoons cornstarch, **
- 2 tablespoons unsalted butter, cut into pieces
- 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 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 from the heat and stir in the butter.
- 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 the wrap is touching the surface of the curd to prevent a skin from forming.
- Refrigerate for at least 2 hours or until set before serving.
Make ahead tip
- The curd can be stored in the refrigerator for up to 10 days.
This recipe was originally published May 10, 2016. It has been updated with new photos plus an updated recipe for better results.