Makes 2 cups - This easy Pineapple Curd is a creamy, butter and rich spreadable form of pineapple. Just 5 ingredients and around 20 minutes. A topping or filling for everything from scones to cupcakes.
113gunsalted 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.