This homemade Pineapple Curd is sweet, creamy, and so easy to make. It takes just a few minutes to whip up this bright, tangy filling. This bright and buttery pineapple curd is a delicious filling for cakes, cupcakes, sweet rolls, and tarts. You’ll be happy you made this once you give it a try!
Homemade Pineapple Curd
- Servings: 1 ½ cups
- 3 large eggs, room temperature
- ½ cup pineapple juice
- ½ cup granulated sugar
- 4 tbsp unsalted butter, room temperature, cut into small pieces
- In a large stainless steel bowl or any heatproof bowl, combine the eggs, juice, and sugar. Whisk until well combined. Set the bowl over a saucepan of simmering water and cook, stirring constantly, until the mixture thickens. It should be consistency of yogurt or sour cream. This can take up to 10 minutes depending on the temperature of the simmering water.
- Remove from heat and stir in the butter until it is fully melted and mixed in. If necessary, strain the curd through a fine mesh sieve to remove bits of egg that may have scrambled. Cover the curd with plastic wrap. Make sure the plastic wrap is touching the surface of the curd to prevent a skin from forming. Refrigerate until cold. The curd will thicken as it cools. The curd can be made up to a week in advance.
See more details about this recipe on Baked by an Introvert.