Wednesday, October 3, 2012

Pineapple Curd

Pineapple Curd
   If you saw my previous post on Coconut Cake, you will notice the filling was a Pineapple Curd.   One of my favorite fruits is pineapple.  It is sweet and a little tangy.  Today, I want to share my recipe for making the curd.  Do not be afraid of making any curd, it's fairly easy.   At first the curd might look like it not thickening, but just raise the heat and keep whisking.  It will eventually thicken up.  You can use the curd to add in cupcakes, cakes, turnovers, and even pies.  Trust me you would want to eat this curd by itself.

Pineapple Curd


2 large egg yolks
8 large eggs
2 cups sugar
1 1/2 sticks unsalted butter, room temperature
1 1/4 unsweetened pineapple juice
1/4 cup lemon juice, squeezed from lemons


1.  Beat eggs, yolks and sugar until well combined.  Add pineapple juice, lemon juice and butter.

2.  In a double boiler, stir constantly until the mixture thickens about 20-25 minutes.  Pour mixture through a fine mesh strainer.

3.  Cool over an ice bath until cools.  Store in a  sealed container or with a piece of plastic pressed on the mixture in refrigerator.

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