Pineapple Curd Recipe

This homemade Pineapple Curd recipe is so delicious, I decided to write a post on it. It has a little tanginess to it which I feel complements cakes well since cakes are usually already sweet on its own. I made this using a whole fresh pineapple. If you want a sweeter curd, you can always add more sugar to the recipe (below) or you can make the curd out of (less ripe pineapples)- which I actually did in this case. 

Steps to making homemade Pineapple Curd is really easy. It’s just like other curds such as lemon curds ( I made this Cherry Lemon Curd tart which was so delicious) , Passionfruit curds. The possibilities are endless yet so rewarding. It comprises of a few ingredients such as ( eggs yolks, pineapple juice from the pineapple, sugar, salt and a little butter). 

I love to enjoy curds with my toast, as a filling for cupcakes and cakes. I recently made a Pineapple Cake for the upcoming Chinese New Year. It comprises of 3 layers of Orange Cake with Pineapple Curd filling, cream cheese frosting as well as Fresh Dried Pineapple Flowers (YOU GOTTA CHECK these flowers out!!! They are a showstopper). Head over to my instagram page (@sherbakes)  I have a short video tutorial on how to make them. 

That said. Do give this curd a go. I assure you your desserts will not taste the same. Enjoy!

Fresh Pineapple Curd ( Yields 3/4 cups) 


2 large egg yolks

1/4 cup pineapple juice 

1/4 cup castor sugar

2 tablespoons (28g) unsalted butter 


1) Slice the top part of the fresh pineapple and set aside ( for decoration if you like). 

2) Slice away the skin of the pineapple, dig out any pineapple eyes and cut the pineapple into small bits that are big enough to fit into the food processor.

3) Blend pineapple until fine and pass the mixture through a sieve to yield the juice. 

4) In a large heatproof bowl, combine the egg yolks, pineapple juice, sugar over a saucepan of simmering water and whisk till mixture thickens. ( Around 8-10 mins).

5) When it has thicken, remove from heat and strain the curd through a fine sieve

6) Stir in butter until it is well mixed and press a plastic wrap over the curd. Make sure the wrap is touching down on the surface of the curd to prevent a layer of skin from forming

7) Refrigerate until set. The curd will thicken as it cools. I usually refrigerate overnight. 

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