Name: Pine Lime Curd
Total time: 18 min
Yield: 50
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

Pine Lime Curd

Preparation time 18 mins
Serves 50 people
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Publication 28 October 2021
Categories
- Desserts

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.

Notes

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.