Easy Pineapple Curd (creamy, tangy, perfect results!)

Name: Easy Pineapple Curd (creamy, tangy, perfect results!)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 20 servings
Ingredients: 480 mL 100% pineapple juice; 30 mL lemon juice; 100 g white sugar; 15 g cornstarch or Instant ClearJel; 6 egg yolks; 85 g unsalted butter

User Reviews

5.0

30 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
8 hrs
Total Time
1 hr 10 mins
Servings
20 servings
Calories
78 kcal
Course
Dessert, Breakfast, Condiments, Brunch
Cuisine
European, North American, American, Canadian

Easy Pineapple Curd (creamy, tangy, perfect results!)

Ursula Nguyen

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This creamy, tangy pineapple curd is easy to make and super delicious! Use it as a spread or a filling on anything, from breakfast foods to desserts! EASY - This recipe is very easy to make. But do pay attention and don't walk away from the stove while the pineapple curd is cooking. (The recipe was updated in July 2024)US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

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Ingredients

Servings

480 mL 100% pineapple juice 2 cups
30 mL lemon juice 2 tbsp (or lime juice)
100 g white sugar ½ cup
15 g cornstarch or Instant ClearJel about 1 ½ tbsp
6 egg yolks from large eggs
85 g unsalted butter 6 tbsp (cubed)

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Instructions

Place the pineapple juice in a saucepan. Heat over medium or medium high heat and bring to a boil. Let the juice simmer for about 20 minutes or until the juice reduces in half to make 1 cup of concentrated pineapple juice. Transfer the juice into a jug to make sure that you have 1 cup. If you have less than 1 cup, then you can top it up with a little pineapple juice. Set aside.
Place the sugar and cornstarch in a small dry bowl. Whisk to combine the cornstarch and sugar well. This step is especially crucial if you're using Instant ClearJel (to prevent lumps).
In the saucepan (I use a 5 qt pot), add the sugar-cornstarch mixture, egg yolks, and lemon/lime juice, and whisk until you have a smooth mixture. Make sure there are no cornstarch or egg yolk lumps.
Pour in the concentrated pineapple juice while stirring to form a smooth mix. Add the butter.
Heat the mixture over medium-high heat, while frequently whisking, until the mixture comes to a boil.
When the mixture comes to a boil, lower the heat and continue to cook the pineapple curd while continuously whisking to prevent the egg yolks from scrambling.
The pineapple will start to thicken more and more after it comes to a boil, and then continues to cook. Cook while whisking for a further 5 - 6 minutes (depending on the pot that you use), until the pineapple curd registers between 180 - 190°F / 82 - 88°C.
The pineapple curd might start to look a little translucent, and this is OK, as long as the eggs are not scrambling.
Optional but recommended - Remove the pot from the heat and use a stick blender to blend the pineapple curd. Alternatively, you can place the curd in a blender or food processor and blend for about 1 - 2 minutes. This will make the curd creamy.
Pass the pineapple curd through a sieve into a bowl to remove any lumps.
Cover the bowl with plastic wrap. Make sure the wrap is touching the whole surface of the curd to prevent a skin from forming on top. To speed up the chilling time, you can spread the curd in a large, shallow pan instead.
Alternatively, transfer the mixture into a glass storage jar with a tight-fitting lid.
Let the curd cool down a little before transferring it to the fridge and then let it completely chill (preferably overnight).
Serve the curd chilled.

Notes

This pineapple curd will keep in the fridge for about 5 days with good food handling practices.
Freezer storage - This pineapple curd will store in the fridge for about 3 months. However, it's absolutely important that you use Instant ClearJel instead of cornstarch. Cornstarch will break down when frozen and thawed.
Canning - Unfortunately I am not well versed with canning, so I cannot give advice on this. However, you can use cook type clearjel instead of cornstarch to make this recipe compatible for canning. Remember that the pineapple curd will only thicken as it cools down when using cook type clearjel.
You can also make this pineapple curd with 4 egg yolks and 20 g of cornstarch. The extra cornstarch will make this more sturdy and thicker for fillings.
You can also bloom 1.5 tsp of gelatin in 2 tbsp of water and add it to the hot pineapple curd before blending it. The gelatin will provide more structure.
This recipe was updated in July 2024. The updated version contains less cornstarch, as some of my readers were finding it too hard to cook out the cornstarch flavor.
With extra pineapple juice, this recipe has more pineapple flavor and is also creamier due to the extra butter.

Nutrition Information

Show Details

Serving 2tbsp Calories 78kcal (4%) Carbohydrates 8g (3%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 67mg (22%) Sodium 3mg (0%) Potassium 28mg (1%) Fiber 0.04g (0%) Sugar 7g (14%) Vitamin A 185IU (4%) Vitamin C 2mg (2%) Calcium 10mg (1%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 20servings

Amount Per Serving

Calories 78 kcal

% Daily Value*

Serving	2tbsp
Calories	78kcal	4%
Carbohydrates	8g	3%
Protein	1g	2%
Fat	5g	8%
Saturated Fat	3g	15%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	2g	10%
Trans Fat	0.1g	5%
Cholesterol	67mg	22%
Sodium	3mg	0%
Potassium	28mg	1%
Fiber	0.04g	0%
Sugar	7g	14%
Vitamin A	185IU	4%
Vitamin C	2mg	2%
Calcium	10mg	1%
Iron	0.2mg	1%