This pineapple curd recipe makes an excellent gift and tastes amazing when used in so many different ways: surprise cupcake centre, cupcake icing, swirled through cheesecake, filler between cake layers, pavlova topping or spread on toast.
At a glance
15 minutes plus refrigeration time
Makes 1 1/2 cups
2 large eggs
2 egg yolks
150g white sugar
2 teaspoons cornflour
1/3 cup fresh pineapple juice (pineapple chunks blended until smooth)
80 g unsalted butter, cold and cubed
In a medium saucepan, whisk the eggs, egg yolks, sugar and cornflour together until smooth.
Place over low heat. Add the juice and butter and whisk gently but constantly, making sure to get into the corners of the pan, for around 10 minutes until thickened.
Pour into a sterilised jar and place in the fridge until cold.