Monday, June 28, 2010

Fruit Pizza

I made this fruit pizza for Father’s Day.  The star of the pizza though was the pineapple curd


And lucky us, we don’t need all pineapple curd that the recipe makes for the pizza, which means leftovers!  Babygirl generously drizzled it over her raspberries. She’s a smart girl. :)

I followed the curd recipe though I did adjust the method a tiny bit.  I’ve made curd several times and used my previous experiences to end up with a smooth and yummy pineapple curd.  The original recipe does not call for straining the curd once cooked.  I did.  I think because the eggs are not tempered they scramble a bit.  Scrambled eggs in curd is NOT yummy so be sure to strain it.  The only other change I made was to sweeten the cream cheese for the pizza.  The pizza recipe only called for lemon juice to be added to the cream cheese but I went ahead and added some powdered sugar.  I thought it needed it.


Pineapple Curd from, my changes.

Yield: 2 1/2 cups (serving size: 1 tablespoon)


  • 1/2  cup  sugar
  • 1  tablespoon  cornstarch
  • 1/8  teaspoon  salt
  • 1  cup  pineapple juice
  • 2  tablespoons  fresh lemon juice
  • 3  large eggs, lightly beaten 
  • 2  tablespoons  butter, cut into smaller pieces


Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk. Stir in juices and eggs; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts.

Strain mixture into medium bowl. Cover with plastic wrap directly touching the top of curd to prevent a skin from developing.  Chill for at least 6 hours or overnight (the mixture will thicken as it cools) in the fridge.

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