Creamy Easy Pineapple Curd is smooth and just like a pineapple in spreadable form.
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.
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 Creamy Pineapple Curd is smooth, creamy pineapple in spreadable form.
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.
Have you tried this recipe? Rate it below or comment with any questions or thoughts.
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A quick and easy pineapple curd recipe
- 2 large eggs
- 2 egg yolks
- 3/4 cup (150g) white sugar
- 2 teaspoons cornflour (cornstarch)
- 1/3 cup pineapple juice
- 80 g unsalted butter, cold and cubed
In a medium saucepan, whisk the eggs, egg yolks, sugar and cornflour together until smooth. Place over low heat. Add the juice and butter and whisk gently but constantly, making sure to get into the corners of the pan, for around 10 minutes until thickened. Pour into a sterilised jar and place in the fridge until cold.
Makes 1 1/2 cups