Pineapple Curd (Easy Recipe)

I developed a Pineapple Curd Recipe using fresh pineapple purée, granulated sugar, whole eggs plus yolks, a spoon of cornstarch and cold butter. It yields about one and a half cups and suits cakes, cupcakes, tarts or rolls. Curious about the easy steps and pro tips? Read on.

I fell for this Pineapple Curd the minute I blended 1 cup (240 ml) fresh pineapple purée, strained, with 1/2 cup (100 g) granulated sugar and the richness of 2 whole large eggs plus 2 large egg yolks. It’s bright, buttery and thickened a touch with 1 tablespoon cornstarch, finished with 6 tablespoons (85 g) unsalted butter and a pinch of fine salt, sometimes a splash of 1 teaspoon vanilla extract.

It behaves like a Pineapple Cream Filling or light Pineapple Butter, and makes a dreamy topper for a Pineapple Curd Cake or just a silky spoonful that makes me smile.

Why I Like this Recipe

– I like that it spreads silky smooth and makes even plain toast feel fancy, I never expected that
– I like that it comes together real quick so I dont have to babysit the stove for hours
– I like that a jar lasts in the fridge for days so I can grab a spoon when I’m lazy
– I like how it lifts simple desserts and snacks, people always wanna know where I got it

Ingredients

• Bright, tangy, full of vitamin C and fiber, sweet but kinda acidic, tastes tropical.
• Pure carbohydrate for sweetness, boosts flavor but adds calories, doesn’t add nutrients.
• Provide protein and richness, help thicken and emulsify, make it custardy and smooth.
• Light stabilizer, adds body without changing flavor, just a little extra carb.
• Gives silky mouthfeel, rich flavor, lots of fat so use in moderation, yum.
• Tiny pinch lifts flavors, balances sweetness and acidity, you won’t taste salt per se.
• Vanilla brings warm aroma, lemon gives bright acid, both perk up the curd.

Ingredient Quantities

• 1 cup (240 ml) fresh pineapple purée, strained (about 1 small ripe pineapple)
• 1/2 cup (100 g) granulated sugar
• 2 whole large eggs plus 2 large egg yolks
• 1 tablespoon cornstarch (helps stabilize the curd)
• 6 tablespoons (85 g) unsalted butter, cold and cut into pieces
• Pinch of fine salt
• 1 teaspoon vanilla extract or 1 tablespoon fresh lemon juice, optional but nice for brightness

How to Make this

1. Purée about 1 small ripe pineapple in a blender until smooth, then push it through a fine mesh sieve to get 1 cup (240 ml) strained pineapple purée, pressing down to extract as much juice as you can.

2. In a medium heavy saucepan whisk together 1/2 cup (100 g) sugar and 1 tablespoon cornstarch so there are no lumps.

3. Add 2 whole large eggs plus 2 large egg yolks to the sugar mixture and whisk until smooth, then slowly whisk in the pineapple purée until fully combined.

4. Set the pan over medium-low heat and cook, stirring constantly with a heatproof spatula or whisk, scraping the bottom and sides so nothing sticks; cook until the mixture thickens and coats the back of a spoon or reaches about 170 to 175°F (77 to 80°C).

5. As soon as it’s thickened remove from heat, add the 6 tablespoons (85 g) cold unsalted butter cut into pieces a few pieces at a time, whisking until each piece melts and the curd becomes glossy and smooth.

6. Stir in a pinch of fine salt and 1 teaspoon vanilla extract or 1 tablespoon fresh lemon juice if using, taste and adjust brightness if needed.

7. For extra smoothness press the curd through a fine mesh sieve into a clean bowl to catch any fibrous bits or tiny cooked egg particles.

8. Pour the curd into a clean jar, press plastic wrap directly onto the surface to prevent a skin from forming, let it cool to room temperature, then refrigerate until fully set, at least 2 hours.

9. Keeps in the fridge for about 1 week, or freeze for longer; yields about 1 1/2 cups of bright, buttery pineapple curd.

Equipment Needed

1. Blender or food processor (for puréeing the pineapple)
2. Fine mesh sieve (to strain the purée)
3. Medium heavy-bottomed saucepan
4. Whisk
5. Heatproof spatula or wooden spoon
6. Instant-read thermometer (or candy thermometer)
7. Measuring cups and spoons (and a kitchen scale if you have one)
8. Mixing bowl (to catch the strained purée and hold eggs)
9. Cutting board and sharp chef’s knife (for prepping the pineapple)
10. Clean jar(s) with lid plus plastic wrap (press wrap on the curd surface before chilling)

FAQ

Pineapple Curd (Easy Recipe) Substitutions and Variations

• Pineapple purée: use canned crushed pineapple, well drained and blitzed smooth, or reduce about 1 1/4 cups pineapple juice on the stove to 1 cup to concentrate flavor. If canned is sweetened cut the sugar by 1–2 tbsp.
• Sugar: swap with light brown sugar 1:1 for a caramel note, or coconut sugar 1:1 for a less-refined flavor. If you try honey or maple syrup use about 3/4 cup and cook a bit longer since they add liquid.
• Eggs: for a richer curd use only yolks (use 4 yolks instead of 2 whole eggs plus 2 yolks), or to make it egg-free replace the eggs with 2–3 tbsp cornstarch slurry (mix cornstarch with cold water) and cook until thickened, it wont be as silky but it sets.
• Butter: swap with an equal amount of plant-based butter or chilled coconut oil for dairy-free. Ghee also works for a nuttier note, just add it cold so it emulsifies into the curd.

Pro Tips

1) Keep the heat low and stir like crazy, otherwise you’ll end up with tiny cooked egg bits or a grainy curd. A candy thermometer helps, but watch the texture too — when it coats the back of a spoon you’re close.

2) Push the purée through a very fine sieve before you start, and press the curd through it again at the end. Pineapple fibers and any little cooked flecks ruin the silkiness, so don’t skip the sieving.

3) Cut the butter cold into small pieces and add it a few bits at a time off the heat while whisking, that makes the curd glossy and stops it from breaking. If it looks like it’s separating, a quick whisk off the heat usually brings it back together.

4) Brightness matters more than you think, so taste and add a splash of lemon juice or vanilla only at the end to lift the flavor. Chill with plastic wrap on the surface to avoid a skin, and freeze leftovers in small portions so you can thaw just what you need.