This Creamy Easy Pineapple Curd is all of those things and more. You can make this curd recipe quicker than you could drive to the shop and buy it using simple ingredients.
This recipe for my Creamy Easy Pineapple Curd was first brought to life in my Pineapple Coconut Cupcakes. It’s like lemon curd, except it’s made with pineapple. Duh, Marie.
OTHER RECIPES YOU MIGHT LIKE
Ok, so I’m the master of stating the obvious but what I do need to say is this stuff is it’s so good it should be illegal. This Easy Pineapple Curd is smooth, creamy pineapple in spreadable form.
How to make Pineapple Curd
You could make this way quicker than you could drive to the shop and buy it. Making all fruit curds is very simple. Just like my Passionfruit Curd and Lemon Curd recipes, this one is just a few minutes on the stove top.
Six ingredients are all you need – eggs, egg yolks, sugar, pineapple juice and corn flour (corn starch). Whisk everything, except the butter, together in a heavy based saucepan and then heat over low heat until the sugar dissolves.
Switch to a spatula and add the butter just 3-4 pieces at a time. Stir until they’ve melted before adding the next ones.
Once all the butter is in, let the curd continue to cook (don’t simmer or boil though) until it coats the back of a spoon. If you draw a line in it with your finger, it should not run.
Ways to use Pineapple Curd
It’s amazing as a surprise cupcake centre but you could use it in so many other ways
- Spread on toast – sweet and simple
- Poured over pancakes
- Use it as the frosting for a layer cake
- Swirl it through a cheesecake
- As a topping for pavlova (if you need a pavlova recipe, use this one – with or without the ice cream)
Do I need a science degree?
No way! It’s so easy to make, which is very important. I made a few variations before I landed on this perfect Creamy Easy Pineapple Curd recipe so I know you’ll love it.
Creamy Easy Pineapple Curd
Makes 1 1/2 cups
- 3/4 cup (150g / 5.3oz) white sugar
- 1/3 cup pineapple juice (100%)
- 2 large eggs
- 2 egg yolks
- 2 teaspoons corn flour (cornstarch)
- 85 g (3/4 stick / 3 oz) unsalted butter, cold and cubed
- In a medium heavy based saucepan, whisk the sugar, pineapple juice, eggs, egg yolks and corn flour together until smooth. Place over low heat.
- Add the butter 3-4 cubes at a time, stirring until each has melted before adding more.
- Continue stirring (making sure to get into the corners of the pan, for around 6 minutes more or until thick enough to coat the back of a spoon without running. Pour into a sterilised jar and place in the fridge to set.
- This curd will keep for up to 3 weeks in the fridge, unopened. Once opened use within a week. It will also freeze well.
- To sterilise the jars, boil them in a saucepan of boiling water for 10 minutes then set aside to drain, dry and cool. The second way is to wash the jars well with soapy water, rinse and then place them in an oven at 120C / 250F for 10 minutes. Let them cool.
- You can swap the butter for a vegetable-based spread if you would like to make this curd dairy free.
TOOLS USED IN THIS RECIPE
- Use a good silicone spatula so as not to leave any behind
- A heavy based saucepan is best to distribute heat more gradually and evenly
- I use these small Weck jars to store all my fruit curds
FOR MORE FRUIT CURD RECIPES, CLICK HERE
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