This Pineapple Curd Always Brings Back Summer
You know that moment right before summer holidays as a kid, when time moved a little slower and everything tasted like sunshine? That’s what this pineapple curd reminds me of. My aunt June (who was generally a bit of a wild card in the kitchen) whipped this up on a whim once, and it basically vanished within minutes. Let me tell you, I’ve been chasing that bright, tangy-and-sweet flavor ever since. Oh—and I may have eaten half a batch straight from the jar once while binge-watching a crime show. No regrets.
Why I Can’t Stop Making Pineapple Curd
I make this curd sometimes when I’m craving a tropical hit in the middle of winter (or on a rainy Tuesday, to be honest). My family goes nuts for it, especially on pancakes; my youngest actually requests it in her packed lunch, spread between two slices of, yep, white sandwich bread. (I used to judge, but now I embrace it.) It’s honestly a bit of a fuss to zest the fruit, but even I can manage it without moaning too much. And if you’re sick of lemon curd (it’s good, but let’s be real, a bit samey), pineapple just knocks it outta the park.
What You’ll Need for Pineapple Curd (and My Cheeky Swaps)
- 1 heaping cup fresh pineapple, chopped small (canned works too—I do this sometimes when the local stuff is a crime against fruit)
- 2/3 cup white sugar (I tried brown sugar once; not bad, not magic, stick with white if you can)
- 3 large eggs (free-range if you like playing culinary angel, but all eggs will do the job)
- 1/4 cup fresh lime juice (lemon’s fine, or even bottled—my gran swore by the kind in the green plastic fruit—no shame here!)
- Zest of 1 lime (optional, but gives such a zing—sometimes I skip if I’m lazy)
- 1/2 cup (one stick) unsalted butter, diced (I’ve used salted in a pinch, just adjust the taste at the end)
- Small pinch of salt (unless you’re using salted butter, then just don’t bother)
How I Actually Make Pineapple Curd (With Some Tangents)
- First, blitz that pineapple into a puree—either in a blender, food processor, or whatever you’ve got that makes things smooth. Don’t stress; if it’s a bit chunky, you’ll strain it later. Lazy days I just mash it up with a fork. Works.
- In a decent-sized saucepan, whisk the eggs and sugar together until it looks kinda glossy (or until you get bored, but don’t skip this; I did once, got weird lumps).
- Stir in the pineapple puree, lime juice, and the zest if you’re in the mood. Add that pinch of salt too. Don’t forget it!
- Now the fun part: cook over medium-low heat. Keep whisking. I don’t go far, because this stuff likes to stick and curdle if you ignore it. Takes around 8–10 minutes, maybe a little more; it’ll get thick but still pourable. This is usually where I sneak a taste (sometimes more than one) and burn my tongue—every time!
- Once it’s thick (it coats the back of a spoon, but don’t overthink it), remove from the heat. Stir in your cubes of cold butter, bit by bit, until it disappears like magic.
- If you want it ultra-smooth, push through a fine sieve into a bowl—I used to skip this, but honestly, it’s worth the minimal washing up since it catches any rogue egg bits or stringy pineapple (yep, it happens).
- Pop a piece of plastic wrap right against the top so it doesn’t form a weird skin (on second thought, sometimes I just throw a plate over it if I’m out of wrap—no biggie).
- Let it cool, then chill in the fridge for at least a couple hours. Or just eat it warm. I’m not here to stop you.
Notes I’ve Learned (Not from a Textbook)
- The finer you blend the pineapple, the silkier the curd—if you like the rustic vibe, don’t bother straining.
- One time my curd split because I cranked the heat up. Lesson learned: low and slow wins the day (and saves your mood).
- I’ve tried skipping the zest; the curd still shines, just a tiny bit less. Totally optional though.
- If you accidentally add your butter too soon, it goes a bit greasy but will still taste great. Just pop it in the fridge and hope for the best.
Pineapple Curd Variations (and My Misses)
- I once swapped lime for orange—it’s less punchy, but kids liked it. It was alright… not my favorite, though.
- A splash of coconut cream at the end—turns it almost into a tropical dessert sauce. Really good on cake.
- Mixed a pinch of chilli in for a pineapple-chilli curd—ehh, not recommended unless you’re brave or slightly reckless!
Equipment You Might Need (Or, Just Make Do!)
- Blender or food processor (but honestly, a potato masher and strong arms will do for the pineapple)
- Fine mesh sieve—fancy, but a clean sock (just kidding—cheesecloth works in a bind!)
- Medium saucepan and whisk—essential, but fork/handbeater gets the job done if you’re desperate.
- Heatproof bowl
How I Store Pineapple Curd (But It Vanishes Fast)
Keep in an airtight jar in the fridge and it’ll last about a week—though honestly, in my house it never makes it past the first day. Seriously, I tried marking the jar once, but who am I kidding?
Serving Ideas (and My Go-To Moves)
- Spoon over scones (my nan’s favorite—though she always insisted on clotted cream first, curd second, in that order)
- On top of cheesecake—gamechanger, trust me
- Mix into yoghurt for breakfast or just plonk on toast with a sprinkle of sea salt (is that weird? It’s good though!)
- Eat by the spoonful straight from the jar—late night, no judgement
Hard-Won Pro Tips (Learn from My Blunders)
- I once tried rushing thicker curd by cranking up the heat and, well, scrambled eggs… so yeah, patience pays off.
- If you’re lazy about straining but hate lumps—blend extra smooth, or just accept the textural adventure.
- Lining the jar with parchment paper keeps it from staining, but I only got that trick from my friend after years of yellow jars.
Honest FAQ on Pineapple Curd
- Can I use canned pineapple instead of fresh?
- Absolutely! I’ve even done it myself in the dead of winter when the good stuff is nowhere to be found—just drain off as much juice as you can or it’ll be a bit thinner (which, honestly, isn’t always a bad thing).
- Is it supposed to taste slightly eggy?
- Hmm, maybe a little if the eggs overcook, but you should mostly taste sweet-tart pineapple. Next time try lowering the heat and stirring more. Or just enjoy—my uncle claims that’s part of the charm.
- Can I freeze pineapple curd?
- You can, technically, but it gets a bit weird in texture when thawed. Fridging is your best bet; or make a half batch if you’re worried.
- What if I don’t have limes or lemons handy?
- Honestly, you could leave it out or try a splash of vinegar (apple cider works, in desperation), but it won’t have quite the right twang. Still tasty though, just a bit more mellow.
- Help, my curd won’t thicken!
- Keep cooking gently and whisking; it’ll get there, promise. If not, pop it in the fridge—sometimes chilling magically sorts it out. Or just drizzle over stuff and call it dessert sauce. No shame in that game.
Actually, writing all this up has me craving some right now. Might have to make another batch—it’s almost the weekend, after all. Good luck, and don’t be shy with the extra spoonfuls. Cheers!
Ingredients
- 1 cup fresh pineapple puree
- 1/2 cup granulated sugar
- 3 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1/4 cup unsalted butter, cubed
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
-
1In a medium saucepan, whisk together the pineapple puree, sugar, lemon juice, cornstarch, and salt until well combined.
-
2Add the eggs and whisk thoroughly. Place the saucepan over medium heat, stirring constantly.
-
3Cook the mixture until it thickens and coats the back of a spoon, about 10-12 minutes. Do not let it boil.
-
4Remove from heat and stir in the butter and vanilla extract until the butter is fully melted and the curd is smooth.
-
5Pour the curd through a fine mesh sieve into a bowl to remove any lumps. Let it cool slightly, then transfer to a jar. Refrigerate until ready to use.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
