Name: Pineapple Curd
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 400 g pineapple flesh; 200 g caster sugar; 100 g slightly salted butter; 4 medium free range eggs; 1 egg yolk

Enjoy this smooth, thick pineapple curd with a fresh, tropical taste! It's requires only four ingredients and takes 20 minutes to make!

a jar filled with pineapple curd topped with a spoon with 2 pineapples in the background.

With its bright, sunshine-evoking flavour, this gorgeous pineapple curd can be enjoyed in lots of different ways.

At breakfast, you could dollop it onto your granola, swirl it into yogurt or spread it on toast. And when baking, it pairs beautifully with creams, pastries, custards and cheesecakes.

To make this beautiful pineapple curd, you'll blend up some pineapple flesh and then push it through a sieve to remove any fibrous pulp.

You'll then heat gently with butter and sugar before whisking in eggs and heating until thickened. And that really is all there is to it!

Here's my full recipe for pineapple curd with lots of step-by-step pictures to help you along the way.

Ingredients

400 g (14.1 oz) pineapple flesh
200 g (7.1 oz) caster sugar
100 g (3.5 oz) slightly salted butter
4 medium free range eggs
1 egg yolk

Equipment

Weighing scales
Stick blender
Sieve
Wooden spoon
Large heatproof bowl
Saucepan
Whisk
500ml (17 oz) jar sterilised

Instructions

Place the pineapple flesh in a bowl.

chunks of pineapple in a large clear bowl.

Puree with a stick blender.

puree'd pineapple in a large clear bowl surrounded by ingredients.

Put a sieve over a clean, heatproof bowl and tip the puree into it.

puree'd pineapple in a sieve over a large clear bowl surrounded by ingredients.

Press with the back of a spoon so that the fine puree passes through but the fibrous parts remain in the sieve.

pineapple pulp in a sieve over a large clear bowl

Stand the bowl of pineapple puree over a pan containing an couple of centimetres (1 inch) of simmering water.

pineapple juice, butter and sugar in a large clear bowl surrounded by ingredients.

Add the butter and sugar.

Stir gently until everything has dissolved together.

mixed pineapple juice, butter and sugar in a large clear bowl surrounded by ingredients.

Add the room temperature beaten eggs.

mixed pinapple mixture with eggs in a large clear bowl.

Whisk immediately so that it doesn't scramble.

Continue to heat over the pan, whisking regularly until it has thickened enough to leave a trail if you run your finger over the back of the spoon.

whisked pineapple curd mixture in a large clear bowl.

Transfer to a clean 500ml (17 oz) jar.

pineapple curd mixture in a glass jar with pineapples in the background.

It will thicken as it cools and set in the fridge, where you can keep it for up to 2 weeks.

pineapple curd mixture in a glass jar with pineapples in the background and a spoon in the jar.

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5 from 1 vote

Pineapple Curd

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Desserts and sweet treats

Cuisine: British

Diet: Gluten Free, Vegetarian

Servings: 30 servings

Author: Emily Leary

Ingredients

400 g (14.1 oz) pineapple flesh
200 g (7.1 oz) caster sugar
100 g (3.5 oz) slightly salted butter
4 medium free range eggs
1 egg yolk

Equipment

Weighing scales
Stick blender
Sieve
Wooden spoon
Large heatproof bowl
Saucepan
Whisk
500ml (17 oz) jar sterilised

Instructions

Place the pineapple flesh in a bowl and puree with a stick blender.
Put a sieve over a clean, heatproof bowl and tip the puree into it. Press with the back of a spoon so that the fine puree passes through but the fibrous parts remain in the sieve.
Stand the bowl of pineapple puree over a pan containing an couple of centimetres (1 inch) of simmering water.
Add the butter and sugar. Stir gently until everything has dissolved together.
Add the room temperature beaten eggs and whisk immediately so that it doesn't scramble.
Continue to heat over the pan, whisking regularly until it has thickened enough to leave a trail if you run your finger over the back of the spoon.
Transfer to a 500ml (17 oz) jar.
It will thicken as it cools and set in the fridge, where you can keep it for up to 2 weeks.

Video

Nutrition

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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