Home-made pineapple curd | Katherine Sabbath

Ingredients

Pineapple Curd

• 300g pineapple pieces
• 2 tablespoons lemon juice
• 1/3 cup (75g) caster sugar
• 3 free-range egg yolks
• 2 tablespoons cornflour
• 1 pinch salt
• 1/4 cup (60g) unsalted butter, chopped
  
  

Method

1. Add the pineapples pieces to your K400 blender and blend until you get a smooth puree
2. Add the pineapple purée, lemon juice, sugar, egg yolks, cornflour & salt to a saucepan & whisk to combine.
3. Whisk constantly over medium heat until the mixture thickens (this happens just as it’s about to come to the boil).
4. Remove from the heat & whisk in the butter until melted.
5. Transfer the pineapple curd to a jar & refrigerate until thickened & cooled.
   
   

🍍 TIPS 🍍

1. The pineapple curd can be stored in a sealed glass jar for up to 2 weeks.
2. Use fresh or frozen pineapple to make the pineapple purée for the pineapple curd