Description
This easy pineapple curd recipe results in a creamy and tangy spread made from concentrated pineapple juice, egg yolks, butter, and lemon juice. Perfectly smooth with a rich pineapple flavor, it’s ideal for spreading on toast, filling cakes, or adding a tropical twist to desserts. The curd is cooked gently on the stovetop and blended for a luscious texture.
Ingredients
Pineapple Curd Ingredients
- 480 mL 100% pineapple juice (2 cups)
- 30 mL lemon juice (2 tbsp) or lime juice
- 100 g white sugar (½ cup)
- 15 g cornstarch or Instant ClearJel (about 1 ½ tbsp)
- 6 large egg yolks
- 85 g unsalted butter (6 tbsp, cubed)
Instructions
- Reduce the pineapple juice: Pour the pineapple juice into a saucepan and bring it to a boil over medium to medium-high heat. Let it simmer for about 20 minutes until reduced by half, yielding 1 cup of concentrated pineapple juice. Transfer to a jug and top up if necessary.
- Mix sugar and cornstarch: In a small dry bowl, whisk together the sugar and cornstarch thoroughly to prevent lumps, especially if using Instant ClearJel.
- Combine mixture base: In the saucepan, add the sugar-cornstarch mix, egg yolks, and lemon or lime juice. Whisk gently until smooth with no lumps.
- Add pineapple juice and butter: Slowly pour in the concentrated pineapple juice while whisking constantly to ensure a smooth mixture. Add the cubed butter.
- Heat and stir: Place the saucepan over medium-high heat and whisk frequently until the mixture comes to a boil.
- Simmer and thicken: Once boiling, reduce heat to low and continue cooking while whisking constantly to prevent the eggs from scrambling.
- Cook to temperature: Keep whisking for an additional 5-6 minutes or until the curd thickens and reaches 180-190°F (82-88°C). The curd may look slightly translucent, which is normal.
- Blend for creaminess (optional but recommended): Remove from heat and use a stick blender to blend the curd until smooth. Alternatively, transfer to a blender or food processor and blend 1-2 minutes.
- Strain the curd: Pour the blended curd through a fine sieve into a bowl to remove any lumps for an ultra-smooth finish.
- Cover to prevent skin: Cover the surface of the curd directly with plastic wrap, or spread it in a shallow pan to cool faster. This prevents a skin from forming.
- Store the curd: Transfer to a glass storage jar with a tight-fitting lid if not using immediately.
- Chill: Let the curd cool slightly before refrigerating. Chill completely, preferably overnight.
- Serve: Enjoy the pineapple curd chilled as a spread or dessert topping.
Notes
- Make sure to whisk constantly during cooking to prevent egg yolks from scrambling.
- Using a stick blender creates a smoother, creamier curd texture.
- Covering the surface with plastic wrap prevents a skin from forming on the curd.
- Allow the curd to chill overnight for best flavor and consistency.
- You can use lime juice as a substitute for lemon juice for a slightly different citrus flavor.
- If the reduced pineapple juice is less than 1 cup, topping up with extra juice ensures the recipe’s balance.
