A quick and easy pineapple curd recipe Makes 1 1/2 cups
Course: Breakfast, Dessert, Sweets
3/4cup(150g / 5.3oz) white sugar
1/3cuppineapple juice (100%)
2teaspoonscorn flour (cornstarch)
85g(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