Pineapple Curd: Tropical Sunshine in a Jar
A creamy, tangy pineapple curd made with fresh juice, sugar, and cold butter. Perfect for toast, pastries, or desserts, this tropical spread is easy to make with simple ingredients in under 30 minutes.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 2 cups
- Category: Custards & Puddings
- Method: Stovetop cooking
- Cuisine: Tropical, American
- Diet: Vegetarian
Ingredients
1 cup unsweetened 100% pineapple juice (250ml)
1 cup white granulated sugar (200g / 7oz)
3 large eggs (room temperature)
2 egg yolks (room temperature)
1 ½ tablespoons lemon juice
113 g unsalted butter (½ cup / 1 stick / 4oz, chilled and cubed)
Instructions
Combine pineapple juice, sugar, eggs, egg yolks, and lemon juice in a saucepan.
Stir over medium heat until the mixture thickens slightly (about 10-15 minutes, stirring constantly to prevent curdling).
Remove from heat and strain through a fine-mesh sieve to remove cooked bits.
Gradually whisk in cold butter until smooth and glossy.
Transfer to an airtight jar, let cool to room temperature, then refrigerate until set.
Notes
Use a 20ml standard Australian tablespoon for accurate measurement.
For substitution: blend mango juice and apple juice in a 1:1 ratio if pineapple juice is unavailable.
Store in an airtight jar in the refrigerator for up to 1 week.
Serve chilled or at room temperature.