This tangy, tropical flavored Pineapple Curd is an easy to make sweet treat that works wonderfully as a cake or cupcake filling, sweet roll filling, fruit dip and so much more! All you need to make this flavorful fruit curd is eggs, egg yolks, canned pineapple juice, sugar, cornstarch, and butter!
½cupcrushed pineapple(pureed, or use pineapple juice - must be canned)
4Tbspunsalted butter(¼ cup or ½ stick of butter, cubed)
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In a medium to large size mixing bowl, or the bowl of your stand mixer, whisk together the eggs, egg yolks, sugar, canned pineapple juice (or canned crushed pineapple puree) and cornstarch. Whisk until the cornstarch is completely dissolved and the ingredients are thoroughly combined.
Transfer the curd mixture to a saucepan (heavy bottom saucepans work best to distribute the heat evenly and not burn the curd). Heat the curd over medium high heat and use a spatula to scrape the sides and bottom, stirring constantly while cooking. It will take about 7-10 minutes for the curd to thicken, enough so that it clings to your spatula or spoon. *It will be a slightly thinner consistency than pudding.
Remove the saucepan from heat and stir in the butter, in two 2 tablespoon portions of the butter. Add the first immediately and stir until it is melted, then add the second portion of butter and stir again until well combined and creamy.
Once combined, strain the curd through a fine mesh sieve (if desired, I opted for leaving some texture in mine) into a small bowl.
Cover the pineapple curd with a sheet of plastic cling film wrap, allowing the cling film to settle onto the top surface of the pineapple curd. This prevents a 'skin' from forming as the curd chills.
Place the covered bowl of curd into your refrigerator to chill for at least 2 hours before serving.
Storage of Pineapple Curd
Store your curd in an air tight container, and keep it refrigerated between use. The curd is best used within 3 - 4 days, but will last for about a week when stored properly. If stored in sterilized and sealed jars, the curd can keep for up to three weeks if the jars are left sealed and refrigerated.