CREAMY EASY PINEAPPLE CURD

This recipe for my Creamy Easy Pineapple Curd was first brought to life in my Pineapple Coconut Cupcakes. It’s like lemon curd, except it’s made with pineapple. Duh, Marie.

Ok, so I’m the master of stating the obvious but what I do need to say is this stuff is it’s so good it should be illegal. This Creamy Pineapple Curd is smooth, creamy pineapple in spreadable form.

WAYS TO USE PINEAPPLE CURD
It’s amazing as a surprise cupcake centre but you could use it in so many other ways

Spread on toast – sweet and simple
Poured over pancakes
Use it as the frosting for a layer cake
Swirl it through a cheesecake
As a topping for pavlova (if you need a pavlova recipe, use this one – with or without the ice cream)

Ingredients

2 large eggs
2 egg yolks
3/4 cup (150g) white sugar
2 teaspoons cornflour (cornstarch)
1/3 cup pineapple juice
80 g unsalted butter, cold and cubed

Instructions

In a medium saucepan, whisk the eggs, egg yolks, sugar and cornflour together until smooth. Place over low heat. Add the juice and butter and whisk gently but constantly, making sure to get into the corners of the pan, for around 10 minutes until thickened. Pour into a sterilised jar and place in the fridge until cold.

Recipe Notes