The Best Pineapple Curd Recipe (video)
The best recipe for easy, creamy pineapple curd! This easy filling can be used for cakes, cupcakes, on toast in the morning and for filling eclairs and macarons! It’s made with eggs, sugar and pineapple juice concentrate, plus pineapple extract, for amazing, fruity flavor! You’ll love the rich pineapple flavor! Try it with my ‘Pineapple Cake with Pineapple Buttercream‘! This recipe will make 2 ¼ cups of pineapple curd.
My Pineapple Curd Video Tutorial
Watch my YouTube video recipe for step-by-step instructions for making this creamy, tropical curd. Want to stay up to date on new recipes? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications.
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Ingredients for Curd Recipe
Here are the ingredients you’ll need for this pineapple curd recipe:
- Eggs & Egg Yolks: this recipe uses 2 whole eggs and 4 egg yolks. For a richer tasting curd, and for that intense yellow color, I recommend using organic, free-range chicken eggs.
- Pineapple Juice Concentrate: frozen juice concentrate will add the most amount of pineapple flavor. You can find this item in the frozen foods section of most grocery stores.
- Sugar: use white granulated sugar for best results.
- Cornstarch: to help thicken the curd.
- Pineapple Extract: this ingredient is optional but it’s a great way to add even more pineapple flavor.
- Unsalted Butter: adds more creaminess and richness to the curd. Have the butter softened at room temperature so it melts faster.
How to Make Pineapple Curd
This fruity and tropical pineapple curd recipe is so quick and easy! You’ll have this pineapple filling ready in no time!
- Start with the eggs, egg yolks and sugar in a stainless-steel pot. Make sure to use only stainless steel to avoid any metal after taste. In a small ramekin, combine the cornstarch and water to create a slurry, then add this to the eggs and sugar.
- Whisk the eggs and sugar for 3 to 4 minutes, until the mixture is thick, pale in color and ribbons off the whisk. Add in the pineapple juice next. Make sure to thaw it first, either overnight in the refrigerator, or heated in the microwave.
- Cook the pineapple curd over low-medium heat, stirring constantly with a flat-bottomed rubber spatula. Cook for about 10 to 12 minutes, until the curd thickens and coats the back of the spatula.
- Do not bring the curd to a boil! If the curd starts to boil, immediately remove it from the heat, whisk, then turn the heat down and continue cooking until it’s ready. High heat will cause the cornstarch to destabilize, or even scramble the eggs.
- Remove the curd from the heat, then add the butter and pineapple extract. Whisk until the butter is completely melted.
- Store the pineapple curd in the refrigerator to cool for a couple hours, or overnight for best results.
How to Store Pineapple Curd
This pineapple curd should be stored in the refrigerator. I recommend pouring the curd into sanitized jars while it’s still hot, then sealing the jars with lids. I then let the curd cool completely in the refrigerator overnight. The curd will last in the fridge for a couple weeks. Toss it as soon as there are any signs of mold. If you’re planning to use the curd right away, just pour it into a bowl and cover it with plastic wrap touching the surface. This will prevent a film from forming on the top.
Common Recipe Questions
How much curd does this recipe make?
This recipe will make 2 ¼ cups of creamy pineapple curd.
My curd separated! What went wrong?
There are a few things that could have gone wrong. The most likely culprit is heat. This curd needs to be cooked low and slow over low heat. High heat or boiling can cause the cornstarch to destabilize, or the eggs to scramble.
How long does this lemon curd last in the fridge?
Keep the curd stored in the fridge for up to 2 weeks. Opened containers should be kept no longer than 1 week.
Why is my curd not as bright yellow as yours?
The color of the pineapple curd comes from the eggs and the juice concentrate. Use organic, free-range eggs for that intense yellow color.
How do I prevent my curd from having a metallic after taste?
Always use a non-reactive, stainless-steel pan for making any type of curd. This will prevent the curd from having that metallic after taste.
Using Curd for Desserts
This easy, creamy pineapple curd recipe can be used many different ways!
- Use it as a filling for cakes and cupcakes. For cakes, I recommend adding about ¼ cup between each layer. Add about 1 to 2 teaspoons inside of cupcakes.
- For Eclairs: this pineapple filling will taste so great inside of pastries!
- For Macarons: pipe a ring of buttercream around the edge of the cookie first, then add a little dollop of curd on the inside!
- Try this curd with my ‘Pineapple Cake with Pineapple Buttercream’!
More Recipes!
Enjoyed this easy recipe? It’s part of my ‘Back to Cake Basics’ series, where I teach you how to make basic cake, frosting and filling recipes that you can mix and match! Here are some recipes you’re sure to enjoy!
- Easy Lemon Curd Recipe – the one and only lemon curd recipe I ever use! It’s creamy, zesty and delicious!
- Orange Cranberry Sauce – another great sauce you can use as a filling for desserts.
- Lime Curd – check out my recipe for lime curd, prepared for a Blackberry Lime Cake!
- Raspberry Curd – I love this fruity raspberry curd, prepared for my Chocolate Raspberry Cake with meringue frosting!
Share it on Pinterest!
Supplies/Tools
Need some supplies or tools to make this easy pineapple filling? You can get them online here (Amazon Affiliate Links):
- Pineapple Extract – this fruity extract packs tons of pineapple flavor!
- Stainless-Steel Pot – use this nonreactive metal pan to prevent any metallic flavor.
- Small Rubber Spatula – I love this spatula so much, I have 3!
- Small, Glass Jars – use these for storing the pineapple curd in the refrigerator.
The Best Pineapple Curd Recipe (video)
Ingredients
- 2 large eggs
- 4 large egg yolks
- 1 cup white granulated sugar
- 1 tsp cornstarch
- 1 tbsp water
- 2/3 cup pineapple juice concentrate, frozen, thawed
- 2 tbsp unsalted butter, at room temp
- 2 tsp pineapple extract
Instructions
- Start with the eggs, egg yolks and sugar in a stainless-steel pot. Make sure to use only stainless steel to avoid any metal after taste. In a small ramekin, combine the cornstarch and water to create a slurry, then add this to the eggs and sugar.
- Whisk the eggs and sugar for 3 to 4 minutes, until the mixture is thick, pale in color and ribbons off the whisk. Add in the pineapple juice next. Make sure to thaw it first, either overnight in the refrigerator, or heated in the microwave.
- Cook the pineapple curd over low-medium heat, stirring constantly with a flat-bottomed rubber spatula. Cook for about 10 to12 minutes, until the curd thickens and coats the back of the spatula.
- Do not bring the curd to a boil! If the curd starts to boil, immediately remove it from the heat, whisk, then turn the heat down and continue cooking until it’s ready. High heat will cause the cornstarch to destabilize, or even scramble the eggs.
- Remove the curd from the heat, then add the butter and pineapple extract. Whisk until the butter is completely melted.
- This pineapple curd should be stored in the refrigerator. I recommend pouring the curd into sanitized jars while it’s still hot, then sealing the jars with lids. I then let the curd cool completely in the refrigerator overnight. The curd will last in the fridge for a couple weeks. Toss it as soon as there are any signs of mold. If you’re planning to use the curd right away, just pour it into a bowl and cover it with plastic wrap touching the surface. This will prevent a film from forming on the top.
- This recipe makes 2 1/4 cups pineapple curd.
