Pineapple Curd

Pineapple Curd! Sweet and creamy, this delicious, tropical spread makes a perfect filling for cakes, tarts or macarons. Perfect for slathering onto so many foods or gobbling up with a spoon!

Ingredients

Pineapple curd is similar to any other fruit curd as far as ingredients go. Here are the things you'll need:

• Pineapple. Fresh, frozen or even canned will work here, so just use what you have.
• Sugar. You don't need a whole lot since pineapple is naturally sweet, but if you prefer a sweeter taste, simply add a bit more sugar or even honey.
• Egg yolks. If you're worried about using raw egg yolks (though any bacteria should be killed by gentle cooking), you can use pasteurized eggs. Save the whites for meringue or other goodies! See below for ideas.
• Corn starch. This acts as a thickener.
• Butter. A small amount of butter goes a long way in adding a rich, silky texture.
• Vanilla bean paste or vanilla extract. I love the flavor of vanilla with the pineapple! It really adds a little extra something, so try not to skip it.

Directions

Pineapple curd may seem like something that is difficult to make, but it's actually shockingly simple. Here's how I do it:

• In the bowl of a food processor or blender, place all of the ingredients. Blend until smooth.
• Strain the mixture through a fine mesh strainer into a small bowl, pushing down to squeeze out all the liquid. There will be some pulpy solids left behind in the strainer. You can discard this. (If you skip this step, your curd won't be as smooth and silky, but it will still taste good.)

• Pour the strained mixture into a small saucepan. Bring the mixture up to medium-low heat while continuously stirring -- this will help make sure that you don't end up with scrambled eggs in your curd. (If you do get a few lumps, though, don't panic; see below for tips on how to fix your pineapple curd.)
• Continue to stir for 3-4 minutes or until the mixture begins to thicken. When it's ready, it should read 168 degrees Fahrenheit on a thermometer or coat the back of a spoon. One way to test and make sure it's thick enough is to coat the back of a spoon and then run your finger down the center; the line in the middle should remain and the mixture should not be too runny. Remember, the curd will continue to thicken as it cools.

• Remove the saucepan from the heat and add in the butter and vanilla bean paste or vanilla extract. Whisk until fully combined.

• Pour the mixture into a small container and cover.
• Refrigerate until chilled and set; the mixture will thicken as it gets colder and will be a pudding-like in texture.

Now you can enjoy this pineapple curd in about a million different ways! See some of my favorites below.

FAQ's

Ways to Use Pineapple Curd

Pineapple curd is a wonderful, versatile ingredient with tons of uses. A few of my favorites include:

• Breakfast Braid. Try a pineapple version of this breakfast treat made with homemade dough or store bought puff pastry.
• Cheesecake topping. Top these mini cheesecakes with fresh pineapple curd!
• Yogurt Parfaits. Combined with a coconut granola, pineapple curd would be a great replacement for the jam in these yogurt parfaits.
• Ice Cream. Swap out the lime curd for pineapple curd in this creamy tropical concoction.
• Thumbprint Cookies. Swap out the pecans for crushed macadamia nuts and use pineapple curd to fill these delicious thumbprints!
• Pineapple Curd Tart or Tartlets. Combine ¾ cup graham cracker crumbs {about 5 graham crackers, 2 teaspoons sugar and 2 tablespoons melted butter in a small bowl. Spoon the mixture into mini tart pans or in a muffin tin and bake at 400 degrees for 5-6 minutes until they become golden. Fill the tart shells with pineapple curd. Make a quick meringue by beating 3 egg whites, a pinch of cream of tartar, a pinch of salt, 3 tablespoons of sugar and ¼ teaspoon of coconut or vanilla extract together until you get stiff peaks, then pipe a swirl on top of each tartlet. Broil or use a pastry torch until golden and toasty!