Pine Lime Curd

Pineapple and Lime Curd recipe from canned pineapples
Credit: Whisk Media Group
Recipe by: Australian Eggs
Average: 4.7 (3 votes)
28 Collected
Prep:  10 minutes
Cook:  8 minutes
Makes:  2 cups
Serves:  8
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.

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Pine Lime Curd
  1. 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
  2. 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
  3. 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
  4. 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.

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