Toba Garrett’s Pineapple Curd

  • Serves: Yield 5 1/2 cups
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Curd and photo by sugarpie © Sarah Phillips

This curd recipe tends to turn out a tad thinner than other curd recipes, so don't worry if yours does. We have used it to fill the Classic Coconut Layer Cake or the Classic Carrot Layer Cake and Cupcakes Recipes!

8 large eggs
2 large egg yolks
1 1/2 pounds sugar

1 cups unsweetened pineapple juice
1/4 cup fresh lemon juice
3/4 pound unsalted butter, cut up at room temperature

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

2. Cook in a double boiler, stirring constantly until the curd begins to thicken. It takes 15 to 20 minutes. Strain immediately.

3. Cool over an ice bath (water and ice filled large bowl) or refrigerate with a piece of plastic pressed on its surface.

Refrigerate until ready to use or freeze for 2 months.

Recipe adapted from Toba Garrett.

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