Pineapple Curd

adapted from

Yield: 2 1/2 cups (serving size: 1 tablespoon)


  • 1/2  cup  sugar
  • 1  tablespoon  cornstarch
  • 1/8  teaspoon  salt
  • 1  cup  pineapple juice
  • 2  tablespoons  fresh lemon juice
  • 3  large eggs, lightly beaten 
  • 2  tablespoons  butter, cut into smaller pieces


Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk. Whisk in juices and eggs; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. (Mixture should read 160 degrees F on an instant thermometer.) Remove from heat; add butter, stirring gently until butter melts.

Strain mixture into medium bowl. Cover with plastic wrap directly touching the top of curd to prevent a skin from developing.  Chill for at least 6 hours or overnight (the mixture will thicken as it cools) in the fridge.

As seen on 3B's....Baseball, Baking, & Books