I made some delicious pineapple macarons last week, and the pineapple curd I filled them with was out of this world.

It was deliciously tart and sweet and was the perfect consistency to fill any dessert.

This filling would be incredible with my vanilla layer cake recipe, any coconut cake recipe, or with my vanilla cupcake recipe. The options are limitless!!

How To Make This Easy Pineapple Curd: Step-by-Step Tutorial

Let’s walk through each step of this recipe to make sure it turns out as amazing as possible! I’ve also included a video below.

I figured it might be helpful to know what tools I use too, so I’ve shared a list below.

Not all of these are mandatory, but they make the process a lot easier. If you don’t have all these things on hand, feel free to improvise and work with what you have.

• Small Saucepan
• Heat-Proof, Non-Reactive Bowl (like a thick glass bowl)
• Whisk
• Airtight Container (like a mason jar)

Step 1: Combine the Ingredients

Fill a saucepan with 2 inches of water and heat over medium-low heat.

Combine the egg yolks or large eggs, granulated sugar, pineapple juice, cornstarch, and a 1/4 tsp of fine salt in a medium-sized, heat-proof bowl. Wait to add in the butter until the mixture has been cooked over a double boiler.

Whisk until combined and smooth.

Step 2: Cook Over a Double Boiler

Once the water begins to simmer, place the heat-proof bowl on top of the saucepan to make a double boiler.

Leave the heat on medium and make sure the water isn’t touching the bottom of the bowl.

Hold the bowl in place with an oven mitt or small kitchen towel and continuously whisk the mixture until it starts to thicken.

The mixture should become lighter in color as it thickens.

This usually takes me about 5-8 minutes. The time it takes to thicken will vary based on whether you use whole eggs or egg yolks, along with the type of bowl that you use.

Keep in mind that this pineapple curd will have a thinner consistency than lemon or lime curd usually has.

Step 3: Remove from Heat and Add in the Butter

Remove the bowl from the pan and turn off the stove. Add 3 tbsp of butter and stir until incorporated.

The mixture should be thick and smooth at this point. And that’s it!!

Scoop the pineapple curd into an airtight container like an old jam jar or mason jar. Let the curd cool to room temperature before covering it with a lid, then seal the jar and place it in the fridge.

It can be stored in the fridge for up to 2 weeks in an airtight container.

How Much Pineapple Curd Does This Recipe Make?

This recipe makes about 1 cup of pineapple curd.

This is enough to fill a dozen cupcakes (using a rounded Tablespoon per cupcake), 48 macarons (1 tsp per macaron), or an 8-inch layer cake with 3 layers (1/2 cup between each layer).

This recipe can easily be halved or doubled as needed, just be sure to adjust the cooking time as needed.

My Secret Ingredient – Cornstarch

While lemon curd sets quite firmly once it’s chilled, pineapple curd is a bit softer. This has to do with some of the enzymes that are in pineapple juice but fear not!

Thanks to a little cornstarch, this pineapple curd recipe thickens up quite nicely.

It’s my secret ingredient in this recipe to give it the perfect consistency.

Pineapple Curd Ingredients and Substitutions:

• Eggs / Egg Yolks – I always have leftover egg yolks from making macarons, so I usually use egg yolks in this recipe! However, you can also use 2 whole, large eggs. A benefit of using whole eggs is that the mixture will be thicker than if you use egg yolks.
• Granulated Sugar – This recipe turns out best with granulated sugar. You can adjust the amount of sugar you use based on the sweetness of the pineapple juice you use. You can also use a less processed sugar if you want, but the consistency might not be as smooth.
• Cornstarch – This helps thicken the curd. If you omit it, the pineapple curd will be quite thin.
• Pineapple Juice – You can use fresh or canned pineapple juice in this recipe. I like using canned, 100% pineapple juice to keep things simple.
• Unsalted Butter – Unsalted butter adds richness and helps balance the sweetness of the pineapple. If you don’t have unsalted butter, use salted butter, and omit the salt in this recipe.

Making This Recipe in Advance and Storage Tips

This pineapple curd filling can be made up to two weeks in advance if stored in an airtight container in the fridge.

I like to keep my curd in old jam jars, but mason jars work great too! Any container with a good lid will work.

It can also be stored in the freezer for up to a month if stored in an airtight container. Transfer the container to the fridge the day before you want to eat it to let it gradually thaw.

Give the curd a good stir before adding it to your desserts to make it easier to use.

Tips for Making the Best Pineapple Curd:

• Make this pineapple curd filling at least a day in advance to let it properly thicken and develop its flavor.
• Use a heat-proof, non-reactive bowl like a thick glass bowl to make this pineapple curd. Some metal bowls can react to the acidity of the pineapple juice, and give the pineapple curd a metallic taste.
• Continuously whisk the pineapple curd as it cooks over the double boiler. If you don’t, some bits of egg can cook through and give it a chunky texture.
• If you notice any bits of egg that are cooked through, strain the mixture through a fine mesh sieve to give it a silky-smooth texture.
• If you want a thicker pineapple curd, use whole eggs instead of egg yolks.
• Save any leftovers to fill cupcakes and cakes, add to thumbprint cookies, or even to top ice cream!
• Store this curd in an airtight container in the fridge and use within 2 weeks of making.

Let Me Know What You Think

If you try this recipe, I’d love to hear what you think! Please leave a comment and rating below.

And don’t forget to tag me @chelsweets and use #chelsweets so I can see your delicious creations!

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