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 Myrecipes.com, 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.