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.
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 12
Ingredients
2large eggs
2large egg yolks
½cup(120ml)canned pineapple juice
½cup(100g)granulated sugar
2tablespoonscornstarch
2tablespoonsunsalted 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.
Make ahead tip
The curd can be stored in the refrigerator for up to 10 days.