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pineapple curd that's being spooned out of a mason jar to show it's thick texture
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5 from 4 ratings

Pineapple Curd

This pineapple curd is a delicious filling for any dessert! I've used it in cakes, cupcakes, and macarons, and it tastes amazing in all of them. It's easy to make, full of bright, tropical flavor, and a perfect way to use up leftover egg yolks.
Prep Time2 minutes
Cook Time8 minutes
Additional Time2 hours
Total Time2 hours 10 minutes
Course: Frosting & Fillings
Cuisine: American
Servings: 1 cup
Calories: 95kcal
Author: Chelsey White

Ingredients

Pineapple Curd Ingredients

  • 2 large, whole eggs or 4 large egg yolks 100g
  • 2/3 cup granulated sugar 133g
  • 1/3 cup canned pineapple juice 80g
  • 1 Tbsp cornstarch 9g
  • 1/4 tsp fine salt 2g
  • 3 Tbsp unsalted butter, cut into small pieces 42g

Recommend Equipment

Instructions

Pineapple Curd

  • Fill a saucepan with 2 inches of water and heat over a medium heat.
  • Combine 2 large eggs or 4 egg yolks, 2/3 cup sugar, 1/3 cup of pineapple juice, 1 Tbsp cornstarch, and a 1/4 tsp of fine salt in a heat-proof bowl, non-reactive bowl. I like to use a thick glass bowl. Whisk until combined and smooth.
  • 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 a medium heat 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. Keep in mind that this pineapple curd will have a thinner consistency than lemon or lime curd usually has.
  • Remove the bowl from the pan and turn off the stove. Add 3 tbsp of butter and stir until incorporated. The mixture should be thicker and smooth at this point.
  • 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 should thicken up after a couple of hours.
  • It can be stored in an airtight container in the fridge for up to 2 weeks or in the freezer for up to a month.

Video

Notes

Pineapple Curd Yield:

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 cook time as needed.

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 want a thicker pineapple curd, use whole eggs instead of egg yolks.
  • 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.
  • 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.

Nutrition

Serving: 1 | Calories: 95kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 87mg | Sodium: 73mg | Sugar: 11g