Easy Pineapple Curd

5 from 1 vote

An easy pineapple curd that is super creamy and tastes like an island breeze.

Prep Time10

Total Bake Time18

Chill1

Total Time1 28

Course: Cookies

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 51kcal

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.