This creamy, tangy pineapple curd is easy to make and super delicious! Use it as a spread or a filling on anything, from breakfast foods to desserts! EASY- This recipe is very easy to make. But do pay attention and don't walk away from the stove while the pineapple curd is cooking. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.There is inactive chilling time that can be as short as 2 hours (in a large, shallow tray), or even overnight.
Place the white sugar, salt, and cornstarch in a non-reactive mid-sized saucepan. Whisk to remove any lumps in the cornstarch.
Pour in the pineapple juice while stirring, to form a smooth mix. Again make sure there are no cornstarch lumps. Stir in the lemon juice as well.
Heat the mixture over medium-high heat, while stirring occasionally. Stir more frequently as the mixture thickens and comes to a boil.
While the pineapple mix is heating, whisk the eggs and egg yolks in a heat resistant bowl or jug. Set aside.
Lower the heat and let the pineapple mix boil for about 3 minutes while whisking. Remove from the stove.
Add spoonfuls of the hot mixture into the whisked eggs, and whisk continuously to temper the eggs.
Once you've added enough of the hot pineapple mix to warm and temper the egg mixture, pour the tempered egg mixture into the saucepan, along with the rest of the hot pineapple mix. Make sure to whisk it in as you add it.
Return the saucepan back to the stove, and cook the mixture over medium heat while whisking frequently.
The curd will start to thicken again, and then come to a boil. Make sure to whisk the curd to prevent curdling.
After the curd comes to a boil, let it cook for a further 3 - 4 minutes to thicken it. Lower the heat if your stove runs hot.
Remove the saucepan from the heat, and add the butter. Whisk it in until the butter is completely mixed in and emulsified.
Pour the pineapple curd into a bowl, and cover it with plastic wrap. Make sure the wrap is touching the whole surfaces of the curd to prevent a skin from forming on top. To speed up the chilling time, you can spread the curd in a large, shallow pan instead.
Let the curd cool down to room temperature. OR to cool it down faster, transfer the pineapple curd into the fridge. I prefer to let it chill overnight in the fridge.
Once completely cooled down, whisk the pineapple curd to make it smooth. Place the curd in jars or air-tight containers. This can be stored in the fridge for up to 5 days.
Notes
Note on amount of sugar
I use about 150 g sugar (1 ½ cups) if the pineapple juice is quite sweet on its own. If the pineapple juice is very sour, I may use up to 200 g sugar (depending on the sourness). However, I do prefer a tangy curd over an overly sweet curd, so I don't mind a little sourness in the juice.