Easy Pineapple Curd (creamy, tangy, perfect results!)

Ingredients

• 480 mL 100% pineapple juice (2 cups)
• 30 mL lemon juice (2 tbsp (or lime juice))
• 100 g white sugar (½ cup)
• 15 g cornstarch or Instant ClearJel (about 1 ½ tbsp)
• 6 egg yolks (from large eggs)
• 85 g unsalted butter (6 tbsp (cubed))

Steps

1. 1

   Place the pineapple juice in a saucepan. Heat over medium or medium high heat and bring to a boil. Let the juice simmer for about 20 minutes or until the juice reduces in half to make 1 cup of concentrated pineapple juice. Transfer the juice into a jug to make sure that you have 1 cup. If you have less than 1 cup, then you can top it up with a little pineapple juice. Set aside.

2. 2

   Place the sugar and cornstarch in a small dry bowl. Whisk to combine the cornstarch and sugar well. This step is especially crucial if you're using Instant ClearJel (to prevent lumps).

3. 3

   In the saucepan (I use a 5 qt pot), add the sugar-cornstarch mixture, egg yolks, and lemon/lime juice, and whisk until you have a smooth mixture. Make sure there are no cornstarch or egg yolk lumps.

4. 4

   Pour in the concentrated pineapple juice while stirring to form a smooth mix. Add the butter.

5. 5

   Heat the mixture over medium-high heat, while frequently whisking, until the mixture comes to a boil.

6. 6

   When the mixture comes to a boil, lower the heat and continue to cook the pineapple curd while continuously whisking to prevent the egg yolks from scrambling.

7. 7

   The pineapple will start to thicken more and more after it comes to a boil, and then continues to cook. Cook while whisking for a further 5 - 6 minutes (depending on the pot that you use), until the pineapple curd registers between 180 - 190°F / 82 - 88°C.

8. 8

   The pineapple curd might start to look a little translucent, and this is OK, as long as the eggs are not scrambling.

9. 9

   Optional but recommended - Remove the pot from the heat and use a stick blender to blend the pineapple curd. Alternatively, you can place the curd in a blender or food processor and blend for about 1 - 2 minutes. This will make the curd creamy.

10. 10

    Pass the pineapple curd through a sieve into a bowl to remove any lumps.

11. 11

    Cover the bowl with plastic wrap. Make sure the wrap is touching the whole surface of the curd to prevent a skin from forming on top. To speed up the chilling time, you can spread the curd in a large, shallow pan instead.

12. 12

    Alternatively, transfer the mixture into a glass storage jar with a tight-fitting lid.

13. 13

    Let the curd cool down a little before transferring it to the fridge and then let it completely chill (preferably overnight).

14. 14

    Serve the curd chilled.