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.
IngredientsJump to Recipe for Amounts
- Pineapple juice Dole 100%
- Lemon juice
- Egg yolks
- 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.
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.
The glass jar I use is a mason jar, so after the curd has cooled, I take off the plastic wrap and screw the lid on the mason jar, so it is air-tight. After that, you can keep the curd in the refrigerator for 1 to 2 weeks.
Recipe adapted from TheFlavorBender.com
Easy Pineapple CurdBarbara Hall
- 1 cup Pineapple juice Dole in 100% fruit juice
- 1 cup Sugar
- 2 Tablespoons Lemon juice
- 6 Tablespoons Cornstarch
- 4 Egg yolks
- 2 Eggs
- 4 Tablespoons Butter unsalted cubed
- Add the 2 whole eggs and the 4 egg yolks into a bowl and whisk them. You will be adding hot liquid to temper the eggs later. Take ½ cup of pineapple juice and whisk in the cornstarch, then set it aside.
- Add the sugar, lemon juice, and ½ cup of the pineapple juice to a 2qt saucepan, heating over medium heat. After the sugar has melted and using a whisk, stir in the pineapple-cornstarch mixture and bring to a boil. Turn down the heat and continue whisking for about 3 minutes for the mixture to thicken.
- Take the pan off the heat and whisk 1 spoonful of the pineapple-cornstarch mixture into the bowl of whisked eggs to temper. It took about 5 to 6 spoonsful to bring the eggs to a warm temperature. Gradually whisk the tempered eggs into the pan with the pineapple-cornstarch mixture. Return the saucepan to the stove on a medium heat setting.
- Whisk for about 3 minutes until fully thickened, then take the pan off the heat. Add the cubed butter and whisk until incorporated. If you see pieces of egg or lumps in the curd, strain. Pour the curd into a glass jar and take plastic wrap and place it over the curd. Make sure it touches the curd; this stops a crust from forming on the top. After half an hour of sitting on the counter, move the jar to the refrigerator after replacing the plastic wrap with an air-tight lid. I like to keep it overnight in the fridge, stirring occasionally.