Fresh Pineapple Curd
Weather: we’ve enjoyed three sunny 70ish degree days in a row
What I’m listening to: So You Think You Can Dance
Fresh pineapples are a bit of a luxury up here, and much like watermelons, I like to make them stretch by using them in several different ways from popsicles to salsas to salads. Because pineapple is highly acidic – have you ever eaten so much fresh pineapple that your mouth hurt?- it makes a delicious, summery curd.
Pineapple curd is remarkably similar to lemon curd in both color and texture and is easily mistaken for it. In fact, I posted the Instagram photo below on my Facebook page with the caption “I bet it’s not what you think” and nearly everyone thought it was a lemon bar or something involving lemon curd (thank you to everyone who commented! such fun).
It’s actually a Pineapple Curd Bar with Coconut Shortbread Crust… an original Alaska from Scratch creation coming soon to a blog post near you.
Pineapple Curd
Ingredients
- 1 cup pineapple puree strained
- ⅓ cup sugar
- 3 egg yolks
- 2 tablespoons cornstarch
- 1 pinch sea salt
- 2 tablespoons butter
Instructions
- In a medium saucepan, whisk together the pineapple puree, sugar, egg yolks, cornstarch, and pinch of salt. Turn heat on to medium and whisk constantly until the mixture thickens (this happens just as it's about to come to a boil, which on my stove took about 5 minutes). Remove from heat and whisk in the butter until melted. Store in a glass jar, sealed, for up to one week.
oh wow that looks amazing!!!!!!!
On Fridays, I share my favorite food finds in a series called Food Fetish Friday – and I love this curd so I’m featuring it as part of today’s roundup (with a link-back and attribution). I hope you have no objections and I’m happy to be following along with your creations…
Looks terrific. You have lots of really delicious treats on today’s lineup! Thanks for including me and my Pineapple Curd! Great to be a part. Come back soon. 🙂
Thank you so much and I’m so pleased you enjoyed – it’s a lot of fun every week and I’m subscribed so I won’t miss a post 😉
I just made this curd and wow, it turned out delicious! I doubled the recipe with a few tweaks. I added the juice of 1 lime and I actually *didn’t* double the butter–instead I used 1 Tbsp butter and 1Tbsp coconut oil. The flavor is amazingly bright, and it’s a really vibrant yellow. Thanks for this!
The addition of lime and coconut oil sounds amazing! So happy you enjoyed this recipe and made it your own! 🙂
I cringe to ask; do you think that I could use frozen pineapple? I have a bag from TJ’s in the freezer, and it’s looks soooo good!!
(I have te same question as to your key lime curd; cous I use bottled key lime juice?)
@Meredith I do think frozen (thawed) pineapple could work here. 🙂 If you try it, be sure to let me know how it turns out.
As for the key lime juice, I’d really try to hold out for fresh if you can. It would probably still work, but I don’t think the flavor would be what you’re hoping for. Hope this helps! 🙂
Hi there,
This looks just divine! How much curd does the recipe make? I was thinking of using the curd to fill a tart shell but was unsure as to whether I need to double the recipe.
Thanks for sharing!
Sarah
Hi, I would like to know if this can be made with canned, sweetened pineaple…thanks!!
Hello Alaska from Scratch,
I just printed out this recipe to accompany my Easter dessert that I am making later this week. I often make a carrot cake for Easter each year and this year it occurred to me that a ”pineapple curd” filing would be a wonderful addition between the layers of cake. However, the only thing was I did not know if pineapple curd even existed. A quick Google search brought me to your site. The funny thing is that a few months ago I did a Google search to find a lime curd recipe and again it was your site that popped up first and I ended up making your lime curd. Your lime curd was AMAZING! And now I am so excited to make your pineapple curd and I am confident that it will be as amazing as lime curd, if not better and a wonderful addition to my classic carrot cake. 🙂 Thank you, Alaska from Scratch!
Best regards,
Laura
I feel stupid asking but is the pineapple purée the pulp or the strained juice?
T meaning tablespoons or teaspoons?
My sister lives in Homer and says its beautiful up there. It is 105 degrees in KS now. You are lucky. You have an asterisk next to pineapple puree but I cannot find anything about it on your website even with a search. Can you elaborate? Thank you.