Pineapple Lemon Curd

A tropical take on a classic lemony spread. Just perfect slathered over pastries or piped into cupcakes.

Pineapple Lemon Curd

Ingredients

• zest of 4 lemons
• 1 cup sugar
• 1/3 cup pineapple juice
• 5 egg yolks
• 1 stick butter, softened and cubed

Whisk together the zest, sugar, pineapple juice and egg yolks in the bottom of a large metal or glass bowl. Place the bowl over a pot of simmering water; ensure the bottom of the bowl does not touch the water. Whisk mixture continuously for 12-15 minutes until the curd is thick enough to coat the back of a spoon. Remove the bowl from the heat and add the butter one piece at a time. Whisk the butter into the curd until it melts completely and then add another butter pat. If necessary, replace the bowl over the simmering water just briefly to ensure butter melts. 

Allow the curd to cool. Pour into an airtight container.

Makes 1 pint

Notes from the Chef:

-This sweet spread would be perfect over scones or as a filling between cake layers!