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–+ servings

Pineapple Curd

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 batch
Calories 854 kcal

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.
    Pineapple juice reduction in saucepan
  • Whisk the eggs, sugar, and salt together until thoroughly combined.
    whisking eggs, sugar and salt in a bowl
  • Whisking constantly, slowly pour the hot pineapple juice into the egg-sugar mixture.
    Whisking hot pineapple reduction into egg-sugar mixture
  • Return the pineapple and egg-sugar mixture to the saucepan and cook over medium heat, stirring constantly.
    Pour the pineapple reduction and egg sugar mixture into a saucepan
  • Cook until the mixture thickens and coats the back of a spoon, about 2-3 minutes.
    Pineapple curd is cooked when it coats the back of a spoon
  • Remove from heat immediately. Stir in the cream and then the butter.
    Add butter off heat to the curd
  • Pour the curd through a fine mesh strainer. Place in an airtight container and refrigerate until needed.
    Pour the curd through a fine mesh strainer
  • It will keep refrigerated, in an airtight container up to 4 weeks.
    Pineapple curd in a jar next to a pineapple cheesecake

Nutrition

Calories: 854kcalCarbohydrates: 108gProtein: 16gFat: 42gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 599mgSodium: 146mgPotassium: 494mgFiber: 1gSugar: 100gVitamin A: 1668IUVitamin C: 32mgCalcium: 122mgIron: 3mg
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