Pineapple Curd
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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.
Except for turning the juice of said fruit into a rich, decadent curd! Oh yeah, I went there and I have no regrets. Try it in my pineapple coconut cake or use it in pineapple sweet rolls.
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 it becomes thick.
It’s too easy. You have no excuse to not 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 it 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.
- Eggs
- Egg yolks
- Pineapple juice
- Sugar
- Cornstarch
- Butter
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 Curd
Ingredients
- 2 large eggs
- 2 large egg yolks
- ½ cup (120 ml) canned pineapple juice
- ½ cup (100 g) granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter, cut into pieces
Instructions
- 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.
Notes
- Pineapple juice: Be sure to use canned pineapple juice. Fresh pineapple juice will not thicken properly because it contains bromelain which inhibits thickening. This enzyme is destroyed during the canning process which is why canned juice will work best for making curd.
- Cornstarch: Don’t leave out the cornstarch. The curd will not thicken properly without it.
- The curd can be stored in the refrigerator for up to 10 days.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
I love the idea – I am making some Hong Kong pineapple buns (which famously does not contain any pineapple) and thought it would be funny to serve it with some pineapple curd.
However, I found this pineapple curd waaaaaaaay too sweet. I had to add juice of whole lemon to balance the sweetness.
I would recommend maybe using 50% lemon juice and 50% pineapple juice for this recipe if you are planning to use this curd similarly to a lemon curd (as a bright fruity condiment or cream).
Additionally, I found that pineapple flavour from a canned juice is a bit one-dimensional imo, so I added cinnamon. The curd ended up having tepache flavours.
Please if anybody knows what amount that you’re supposed to put in a pineapple juice and lemon juice, sugar cornstarch whatever doesn’t say like a fourth or an eighth or anybody know what it is. I really appreciate it.
The full recipe with ingredient amounts is right above where you left this comment!
This pineapple curd came out perfect, i had to make 3 batches of it over Christmas as it was such a big hit with everyone. We put it ontop of meringue tarts
Is this recipe enough on its own for a tart using a 9” pan?
It yields about 1 and 1/2 cups of curd. I’ve never tested to see if it fills a 9-inch tart pan.