Pineapple Curd

This pineapple curd is a delicious filling for any dessert! I've used it in cakes, cupcakes, and macarons, and it tastes amazing in all of them. It's easy to make, full of bright, tropical flavor, and a perfect way to use up leftover egg yolks.

📝 Ingredients

• 2 large, whole eggs or 4 large egg yolks (100g)
• 2/3 cup granulated sugar (133g)
• 1/3 cup canned pineapple juice (80g)
• 1 Tbsp cornstarch (9g)
• 1/4 tsp fine salt (2g)
• 3 Tbsp unsalted butter, cut into small pieces (42g)
• Saucepan
• Medium-Sized Metal Bowl
• Whisk
• Kitchen Towel or Oven Mitt

👨‍🍳 Instructions

1. 1--- Pineapple Curd ---
2. 2Fill a saucepan with 2 inches of water and heat over a medium heat.
3. 3Combine 2 large eggs or 4 egg yolks, 2/3 cup sugar, 1/3 cup of pineapple juice, 1 Tbsp cornstarch, and a 1/4 tsp of fine salt in a heat-proof bowl, non-reactive bowl. I like to use a thick glass bowl. Whisk until combined and smooth.
4. 4Once the water begins to simmer, place the heat-proof bowl on top of the saucepan to make a double boiler. Leave the heat on a medium heat and make sure the water isn't touching the bottom of the bowl. Hold the bowl in place with an oven mitt or small kitchen towel and continuously whisk the mixture until it starts to thicken. The mixture should become lighter in color as it thickens. This usually takes me about 5-8 minutes. Keep in mind that this pineapple curd will have a thinner consistency than lemon or lime curd usually has.
5. 5Remove the bowl from the pan and turn off the stove. Add 3 tbsp of butter and stir until incorporated. The mixture should be thicker and smooth at this point.
6. 6Scoop the pineapple curd into an airtight container like an old jam jar or mason jar. Let the curd cool to room temperature before covering it with a lid, then seal the jar and place it in the fridge. It should thicken up after a couple of hours.
7. 7It can be stored in an airtight container in the fridge for up to 2 weeks or in the freezer for up to a month.