Enjoy this smooth, thick pineapple curd with a fresh, tropical taste! It's requires only four ingredients and takes 20 minutes to make!
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) salted butter
- 4 medium free range eggs
- 1 egg yolk
Equipment
- Large heatproof bowl
- 500ml (17 oz) jar sterilised
Instructions
Place the pineapple flesh in a bowl.
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.
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 clean 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.
Print this pineapple curd recipe
Pineapple Curd Recipe
Ingredients
- 400 g (14.1 oz) pineapple flesh
- 200 g (7.1 oz) caster sugar
- 100 g (3.5 oz) salted butter
- 4 medium free range eggs
- 1 egg yolk
Equipment
- Large heatproof bowl
- 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.
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