Heavenly pineapple curd, an easy topping for everything
Pineapple curd is a very easy-to-prepare spreadable dessert topping made with sugar, eggs , heavy cream and your favorite citrus juice. Lemon is the most common flavor but you can also use lime, orange and pineapple.
Curd and custard are often confused but cornstarch thickens custard whereas the eggs and heavy cream thicken a classic curd. Also, most people think of curd as one half of the famous snack enjoyed by the fabled arachnophobe, Little Miss Muffet. Those are more closely related to cottage cheese. A curd in baking is entirely different but more fun.
One curd to rule them all
Pineapple curd (or any curd, really) goes well with just about anything. Spread it on scones, mix it in yogurt and cottage cheese (curd in curds!). Use this anywhere you’d use a jam or preserves. Some of my favorites include: sandwiched between cookies, layered into cakes, drizzled over ice cream, baked into pies, as a dip for fresh fruit slices and even as a sweet and sour glaze for meats and fish.
Here’s a recent post featuring a creamy pineapple cheesecake topped with this heavenly pineapple curd.
Nerd Tip and Run Through
Of course, you can buy curd in the store but homemade is much better. You have more control over the quality and ratio of ingredients. Use canned or processed pineapple juice for best results. You don’t use fresh pineapple juice because Bromelain, a group of enzymes in fresh pineapple, prevent thickening necessary for the curd to set up. Processed pineapple juice is heated, neutralizing the Bromelain without diluting the flavor.
The first step to glorious pineapple curd is to make a pineapple reduction to concentrate and thicken the juice. While that simmers, whisk the eggs and sugar in a bowl. Fast-whisk (temper) the heated reduction into the egg/sugar mixture. Pour this all back into the saucepan and heat until just before boiling, it thickens up thick quickly. Remove from heat, add the cream and butter. Strain this mixture to remove any leftover chunks for a nice, smooth and creamy curd.
Pour this into a jar and it will last up to a month airtight in the fridge. Trust me, you’ll add this to everything.
Jump to RecipePineapple Curd
Equipment
- small saucepan
- fine mesh strainer
- whisk
Ingredients
- 1 !/4 cups pineapple juice
- 75 grams granulated sugar (1/3 cup + 1 tbsp)
- 2 whole eggs
- 1 egg yolk
- 1 1/2 tbsp lemon juice
- 2 tbsp unsalted butter
- 1 tbsp heavy cream
- pinch of salt
Instructions
- In a small saucepan, over medium low heat, simmer the pineapple juice to reduce down to 1/2 cup. Approximately 10-15 minutes.
- Whisk the eggs, sugar, and salt together until thoroughly combined.
- Whisking constantly, slowly pour the hot pineapple juice into the egg-sugar mixture.
- Return the pineapple and egg-sugar mixture to the saucepan and cook over medium heat, stirring constantly.
- Cook until the mixture thickens and coats the back of a spoon, about 2-3 minutes.
- Remove from heat immediately. Stir in the cream and then the butter.
- Pour the curd through a fine mesh strainer. Place in an airtight container and refrigerate until needed.
- It will keep refrigerated, in an airtight container up to 4 weeks.
