Easy Pineapple Curd

I have made curd in the past for different cookies, but I have never made a pineapple curd. So for this week's cookie, I wanted it to be refreshing and made for summer.

I was thinking about weekend cookouts with the family and what would be different to serve for a dessert. Of course, pineapple is sooo summer, but what to have with it? I always love coconut and pineapple together; it reminds me of a pina colada only without the rum.

Well, first things first, I needed to make a pineapple curd. Do I use fresh pineapple or canned pineapple juice? Since I do not have a juicer, I opted for Dole's 100% pineapple juice in the small 8.4 oz cans. This brand has a great pineapple taste and worked well for my curd.

This curd can be used on so many things like ice cream, use it for tart filling, or mixed with crushed pineapple, which is what I did for my Creamy Coconut Pineapple Macaroons.

Ingredients

• Pineapple juice Dole 100%
• Sugar
• Lemon juice
• Cornstarch
• Egg yolks
• Eggs
• Butter unsalted

How to Create an Easy Curd

There are few ingredients, so making curd is all about timing and when to add the ingredients. I start by adding the eggs to a bowl and whisking them with a fork to get them mixed. Set this bowl aside since you will temper the eggs with the hot sugar-pineapple mixture.

Add the sugar, lemon juice, and half of the pineapple juice to a saucepan. Stir over a medium heat setting.

With the rest of the pineapple juice, add the cornstarch and mix to get the lumps out. Then as you are whisking the sugar-pineapple mixture, start adding the pineapple-cornstarch.

Bring to a boil and stir continuously as the cornstarch thickens. It should only take 2 to 3 minutes to thicken. Then take the pan off the stove.

Add a spoonful of the hot pineapple mixture to your bowl of eggs, whisking as you keep adding spoonfuls. It takes about 5 or 6 spoonfuls to temper the eggs. Now, start whisking in your tempered eggs to your pan. Next, put the pan back on the stove and whisk continuously over medium heat.

I whisk the curd on medium heat for a couple of minutes. If it comes to a boil, lower the heat. You want a smooth curd. Once the curd has thickened, take the pan off the heat. Whisk in the cubed butter until all the butter has melted. The curd should look smooth and a bright yellow. Pour the curd into a glass jar.

Take a piece of plastic wrap and lay it directly on the curd. The plastic wrap helps prevent a crust from forming. Then, I let the curd sit on the counter to cool before replacing the plastic wrap with an air-tight lid. Finally, I put the jar into the refrigerator overnight.

Tip!

If your eggs are not quite tempered and you get some scrambled eggs after adding the eggs to the hot liquid, strain the curd before you add it to your glass jar.