Pineapple Curd
cups
Making homemade pineapple curd has never been easier! This easy and delicious recipe requires only a few simple ingredients and is ready in 15 minutes.
cups
Ingredients
- 2 whole eggs large, room temperature
- 2 egg yolks large, room temperature
- 1 cup crushed pineapple
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- ½ cup unsalted butter cut into pieces
Instructions
- To make the curd, whisk together eggs, egg yolks, crushed pineapple, sugar, and lemon juice in a cold saucepan.
- Heat over medium-low, whisking continuously, for 7-10 minutes. When the curd becomes foamy throughout and then pales and thickens, it is done. Do not turn the heat above medium at any time, as this will overcook the eggs.
- Remove the curd from the heat and whisk in the butter until melted and fully combined.
- Transfer curd to a bowl and press a sheet of plastic wrap over it. Cool to room temperature and then chill in the refrigerator until thickened and cold.
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Notes
To avoid ruining the curd, it's important to ensure that it doesn't boil. Boiling can cause the eggs to scramble, which can affect the texture and flavor of the curd. Stir together all ingredients in your saucepan before turning on the heat - cook over low to medium heat until the curd thickens - this typically takes about 7-9 minutes.
When using canned crushed pineapple, it's best to include the juice and not drain it. This will add a fresh, tropical flavor to the curd.
Placing plastic wrap on top as it sets will prevent a skin from forming on the surface.
If desired, strain through a fine mesh sieve if you don't want any of the pineapple pieces in the finished curd.
Use ceramic or non-stick pots to avoid a metallic taste that may develop from using stainless steel pots.
Nutrition
Calories: 793kcal | Carbohydrates: 70g | Protein: 10g | Fat: 55g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 480mg | Sodium: 79mg | Potassium: 249mg | Fiber: 2g | Sugar: 67g | Vitamin A: 1975IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 2mg
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