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  • Dec 22nd 2020
  • 0 comment


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


  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