This easy Pineapple Curd is smooth, creamy pineapple in spreadable form and it’s extremely addictive.
Table of contents
I use this very curd in my Pineapple Coconut Cupcakes.
It’s luscious, creamy and buttery, perfectly spreadable and incredibly delicious. Bonus! It only takes around 20 minutes to make.
This curd is thickened naturally by using eggs and a little lemon juice. No cornstarch in sight keeps this pineapple curd unbelievably smooth.
- Pineapple juice: You can use the carton variety or I use the juice (not syrup) straight from a tin of pineapple.
- White Sugar
- Unsalted butter
- Lemon juice: this actually helps to thicken the curd so that it’s spreadable once cold.
- The very first step is the reduce 1 cup of pineapple juice down to 1/4 cup on the stove top. You’ll only need to stir every now and then for about 10 minutes.
- Whisk in sugar (photo 1), then lemon juice and eggs (photo 2). Cook that over low heat, stirring constantly, until the sugar dissolves.
- Now start adding the butter (photo 3) a little at a time, stirring well to melt before adding more.
- Once all the butter is added cook for another few minutes until it starts getting very thick. It will begin to look almost bouncy in the pan and you’ll be able to draw a line on the back of a spoon that doesn’t run (photo 4).
- Strain the curd to remove any lumps (photos 5 & 6), then chill until set.
Important note about thickening
Pineapple is a unique fruit that often doesn’t play ball like other fruits. For instance gelatine won’t set with pineapple juice in it due to a particular enzyme it has. Sometimes this curd takes a while to thicken.
Don’t worry, I promise it will thicken and you don’t need to use cornflour (cornstarch) which does give it a slightly chalky texture.
Just keep it heating on low. If you feel the curd is getting too hot before it thickens (which could cause scrambled egg), just take it away from the stove for a few minutes, then return and continue.
If you find that it’s too runny after it’s completely chilled, you can actually return it to a saucepan and keep stirring over low heat. This works every time.
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 or scones – sweet and simple
- Poured over pancakes
- Use it between the layers of a cake like the blackberry curd in this cake
- Bake it into a bundt cake like in this lemon vanilla butter cake
- Use it in jam drop cookies
- As a topping for pavlova
Do I need a science degree?
No way! It’s so easy to make, which is very important. I’ve tested this pineapple curd a number of times now so I know it works. It’s thick, smooth and creamy.
You may just want to grab a spoon and dig in – no judgement here.
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Easy Pineapple Curd
- 1 cup pineapple juice, from tinned pineapple
- 1 cup white granulated sugar (200g / 7oz)
- 3 large eggs, room temperature
- 2 egg yolks from large eggs, room temperature
- 1 ½ tablespoons lemon juice
- 113 g unsalted butter, cubed and cold (1/2 cup / 1 stick / 4oz)
- Simmer the pineapple juice in a medium saucepan over med-high heat until it reduced to just ¼ cup. The colour will deepen and it will be thick and syrupy. Pour it into a measuring jug so you know you only have ¼ cup.
- Add the sugar and lemon juice and whisk together. Add eggs and egg yolks and immediately whisk well to combine.
- Place the saucepan over very low heat and stir continuously until the sugar has dissolved.
- Start adding the butter 2-3 pieces at a time, constantly stirring until completely melted before adding the next.
- Once all the butter has been added, cook for another 5-6 minutes until thickened. Don’t allow it to simmer.
- To test it’s ready, it should leave a thick coating on the back of the spoon that when you draw a line through, it doesn’t run. It will also be looking almost bouncy in the pan.
- Pour into a preserving jar and store in the fridge.
- If your curd doesn’t set up thick enough once cold, you can return it to the pan over low-medium heat again and keep stirring it until it thickens.
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