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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!
Prep Time5 mins
Cook Time3 mins
Chilling Time2 hrs
Course: Dessert
Cuisine: American
Servings: 10 servings
Author: The Kitchen Prep


  • 1 cup fresh pineapple chunks or canned, or frozen (thawed)
  • 2 tablespoons sugar
  • 2 egg yolks
  • 4 teaspoons cornstarch
  • 1 tablespoon butter
  • ½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract


  • Combine pineapple, sugar, egg yolks and corn starch in a blender or food processor. Blend until smooth.
  • Strain the mixture through a fine mesh strainer into a small bowl, pushing down to squeeze out all the liquid. Discard the pulpy solids left behind.
  • Pour the strained pineapple mixture into a saucepan over medium-low heat. Whisk constantly for about 2-3 minutes or until thickened -- it'll be a little runnier than pudding. You can test to see if it's done by dipping the back of a spoon in the mixture and then running your finger down the center. The line should hold without filling in. (See FAQ's for ways to fix if overcooked.)
  • Remove from heat and whisk in butter and vanilla bean paste until smooth.
  • Transfer to a small bowl covered with plastic wrap and refrigerate until chilled and set, about 2 hours.