I've been hunting for something like this recipe forever. Finally found it, and it's so good!

Pineapple curd is a delightful tropical twist on the more traditional lemon curd. This velvety, tangy-sweet concoction has its roots in British cuisine but has been embraced by food lovers worldwide, particularly those who enjoy bright, citrusy flavors. Utilizing a slow cooker to prepare this curd ensures a low and steady heat, preventing the dreaded curdling while giving you a smooth and luscious result. Whether you're dolloping it on scones, spreading it on toast, or incorporating it into desserts, this pineapple curd is a versatile delight that adds a burst of sunshine to any dish.

This pineapple curd pairs wonderfully with a variety of dishes. It can be a divine topping for freshly baked scones or muffins, added as a layer in sponge cakes, or simply spread on toast for a quick breakfast treat. For a sophisticated dessert, try using it as a filling for tarts or crêpes. It also complements yogurt and granola bowls, adding a tropical twist to your morning routine. Pair with coconut-flavored desserts or even serve alongside a tangy cheese for a unique appetizer.

Servings: About 2 cups

1 cup pineapple juice (fresh or store-bought)
1 cup granulated sugar
3 large eggs
1/2 cup unsalted butter, cubed
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon lemon juice

In a medium bowl, whisk together the pineapple juice, sugar, and eggs until well combined.

Transfer this mixture to your slow cooker.

Add the cubed butter to the slow cooker.

In a small bowl, mix the cornstarch and water until smooth, then add it to the slow cooker.

Pour in the lemon juice and mix everything together gently.

Cover and cook on the LOW setting for 2-3 hours, stirring every 30 minutes to prevent any curdling and to ensure even cooking.

After 2-3 hours, the mixture should be thickened and coat the back of a spoon. If it's not quite thick enough, continue to cook in 30-minute increments, stirring occasionally.

Once thickened to your liking, transfer the curd to a blender and blend until silky smooth (be cautious with the hot mixture).

Pour the curd through a fine-mesh sieve to remove any remaining bits of egg or cornstarch lumps.

Transfer the strained curd to sterilized jars and allow it to cool completely. Store in the refrigerator for up to two weeks.

For a coconutty twist, substitute half of the pineapple juice with coconut milk. If you enjoy a bit of texture, you can stir in some finely shredded coconut after blending for a more tropical feel. For an added depth of flavor, consider adding a teaspoon of vanilla extract along with the lemon juice. If you prefer a sweeter curd, increase the sugar by an additional 1/4 cup. Adjust the cooking time as necessary based on the consistency you desire.