If you prefer pineapple curd over lemon curd, try this recipe. Use it as a cake filling, tart topping, or fruit dip by including some whipped cream!
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 11 |
| Yield: | 1 1/3 cups |
Ingredients
- 1 ½ cups fresh pineapple chunks
- 2 large egg yolks
- 2 tablespoons white sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 pinch salt
- 2 tablespoons unsalted butter
Instructions
- Combine pineapple, egg yolks, sugar, lemon juice, cornstarch, and salt in a blender; blend until smooth.
- Pour into a saucepan and bring to a simmer over medium heat, whisking constantly. Cook and stir until thickened, 3 to 5 minutes.
- Remove from the heat and whisk in butter until fully incorporated. Transfer to a small bowl, cover with plastic wrap, and chill until set, 2 to 3 hours.
Nutrition Facts
| Calories | 51 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 16 mg |
| Sugars | 5 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious, simple recipe! I used frozen organic pineapple chunks, thawed a little before blending, and followed the recipe exactly. The curd came out thick and creamy with just a few minutes on the stove. I plan to use this for my mini tart filling, and top it with freshly toasted coconut flakes, and perhaps a pineapple syrup drizzle!
It took three times the amount of cornstarch to even begin to thicken, and then I ended up with a mostly-flavorless, too sweet, weirdly fibrous, pale yellow, very thin pudding with an unpleasantly eggy aftertaste. In no universe would I call this a curd.
This was quick and easy and tasted yummy. I loved the little bit of texture the pineapple added. I did use a hot pepper butter to give it a kick. So delicious. Will make again and again.
Very good and easy to prepare. I used this curd as a base in a pineapple pavlova and it totally made the dessert! The one change I made is that I strained the mixture out of the blender into the pot and it removed the very fine pineapple fibres that I think would have negatively affected the mouth feel of the curd.