Pineapple curd

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This homemade Pineapple Curd is sweet, creamy, and so easy to make. It takes just a few minutes to whip up this bright, tangy filling. This bright and buttery pineapple curd is a delicious filling for cakes, cupcakes, sweet rolls, and tarts. You’ll be happy you made this once you give it a try!This recipe yields 1 and 1/2 cups of curd.

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Pineapple Curd -1C pineapple puree, strained, 1/3C sugar, 3 egg yolks, 2T cornstarch, small pinch of salt, 2T butter - In med saucepan, whisk together puree, sugar, egg yolks, cornstarch & pinch of salt. Turn heat to med & whisk constantly til mixture thickens. Remove from heat & whisk in butter til melted. Store in a glass jar, sealed, for up to 1 wk.*To make fresh pineapple puree put about 1/2 of fresh pineapple into blender on high til smooth. Strain puree thru wire sieve. Produces 1 C Cupcake Fillings, Pineapple Bars, Pineapple Curd, Alaska Recipes, Curd Recipes, Pineapple Muffins, Lady Marmalade, Curd Recipe, Fresh Pineapple

Pineapple Curd -1C pineapple puree, strained, 1/3C sugar, 3 egg yolks, 2T cornstarch, small pinch of salt, 2T butter - In med saucepan, whisk together puree, sugar, egg yolks, cornstarch & pinch of salt. Turn heat to med & whisk constantly til mixture thickens. Remove from heat & whisk in butter til melted. Store in a glass jar, sealed, for up to 1 wk.*To make fresh pineapple puree put about 1/2 of fresh pineapple into blender on high til smooth. Strain puree thru wire sieve. Produces 1 C

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