Pine Lime Curd

Prep: 10 minutes

Cook: 8 minutes

Makes: 2 cups

Serves: 8

Difficulty:

Cuisine:

Saved:

Australian

Recipe by: Australian Eggs

This rich and velvety curd tastes like a pine lime splice! Enjoy it as a dessert in yoghurt and fruit pots, or simply spread on toast as a sweet breakfast spread.

Credit: Whisk Media Group

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Pine Lime Curd

Ingredients:

1 x 432g tinned pineapple rings in juice

3 egg yolks

1 whole egg

½ cup (110g) caster sugar

Juice and zest of a lime

125g chilled butter, diced

Method:

Place pineapple rings and juice into the bowl of a food processor. Process until smooth. Strain through a fine sieve and discard pulp. Measure out ⅔ cup of the pineapple juice
Place egg yolks, egg and sugar into a saucepan and whisk until combined. Stir in ⅔ cup pineapple juice and 1 tbsp lime juice. Cook over medium-low heat, stirring for 2-3 minutes until sugar has dissolved and mixture begins to thicken
Reduce heat to low and gradually add butter, 3-4 pieces at a time, whisking continuously until melted. Continue until mixture thickens and all the butter has been added. Curd is ready when it coats the back of a spoon. Pour into a clean bowl and stir through lime zest
Cover the curd surface with plastic wrap to prevent it from forming a skin. Let cool to room temperature then refrigerate until cold

Tips & Hints:

This curd can be made with fresh pineapple, but it will produce a very loose and pourable curd. To substitute fresh pineapple, process 300g pineapple flesh and strain through a fine sieve for approx. 200ml juice. Follow the recipe as above.
Adjust sweetness and consistency by adding more of the reserved pineapple juice and lime juice.
Make the curd in a nonreactive saucepan, such as stainless steel.
This curd can be made in the microwave. Follow the method for ‘Easy Microwave Lemon Curd’.
Spoon curd into airtight containers and refrigerate for up to 2 weeks.