Easy Pineapple Curd (creamy, tangy, perfect results!)
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Additional Time
8 hrs
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Total Time
1 hr 10 mins
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Servings
20 servings
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Calories
78 kcal
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Course
Dessert, Breakfast, Condiments, Brunch
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Cuisine
European, North American, American, Canadian
Easy Pineapple Curd (creamy, tangy, perfect results!)
Description
Easy Pineapple Curd combines pineapple juice reduced to concentrate flavor with lemon or lime juice for acidity. Sugar and cornstarch are whisked with egg yolks to prevent lumps before being combined with the juice mixture and butter. Heated with frequent whisking over medium-high heat, the curd thickens to a creamy, pudding-like texture. This cooking method ensures a smooth curd with balanced sweetness and fresh pineapple tang.
The curd can be used as a spread for baked goods, a filling for cakes or tarts, or stirred into yogurt. It carries a bright tropical flavor softened by butter for richness. The cornstarch thickener ensures a stable, creamy texture without being overly stiff.
For storage, the curd keeps refrigerated for about 5 days. It can be frozen up to 3 months if using Instant ClearJel instead of cornstarch, which preserves texture better. Adjusting cornstarch quantity or adding gelatin can alter thickness to suit different uses. Proper tempering of eggs during preparation avoids lumps and curdling.
Ingredients
- 480 mL pineapple juice 2 cups, 100%
- 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 from large eggs, yolk
- 85 g butter 6 tbsp (cubed, unsalted
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
- Store pineapple curd refrigerated for up to 5 days with good food handling.
- For freezing up to 3 months, use Instant ClearJel instead of cornstarch to maintain texture.
- Adding gelatin to hot curd can increase structure and thickness if desired.
- Adjusting cornstarch quantity affects curd consistency; more cornstarch makes it thicker for fillings.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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