Pineapple Curd

Pineapple Curd

Curd is a fun way to add a pop of fresh flavour to baking, such as tarts, cakes and breads or as a topping for ice cream. We like to thickly smear it on our banana bread! Pineapple is sweet ad tangy at the same time, which lends itself perfectly to this simple spread. 

Makes: approx 2 cups 
20 minutes plus cooling time

½ cup fresh pineapple juice, strained 
3 eggs
½ cup sugar 
4 Tbsp butter, diced & at room temperature 

Method: Bring a pot of water to a simmer. In a metal bowl, or a heatproof bowl that will sit over the pot, add pineapple juice, eggs, and sugar. Whisk well until combined. Set the bowl over your simmering water and, whisking constantly, cook the mixture until it thickens and turns light yellow in colour. The mixture should almost double in size. 

Remove from the heat and stir in the butter, whisking thoroughly until emulsified. Refrigerate until cold — it will continue to thicken as it cools. Store curd in a sealed jar for up to a week.