Mix the Base Ingredients: In a medium bowl, whisk together the pineapple juice, sugar, and eggs until smooth and well combined.
Transfer to the Slow Cooker: Pour the pineapple mixture into the slow cooker. Add the cubed butter on top.
Thicken the Curd: In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry and lemon juice into the slow cooker.
Cook on LOW: Cover and cook on LOW for 2-3 hours, stirring every 30 minutes until the curd thickens enough to coat the back of a spoon.
Blend and Strain: Once thickened, carefully blend the curd until smooth, then strain through a fine-mesh sieve to remove any lumps.
Store and Enjoy: Transfer to sterilized jars and let cool completely before storing in the refrigerator for up to two weeks.
Notes
For a coconut twist, replace half of the pineapple juice with coconut milk. Add shredded coconut for texture or a teaspoon of vanilla extract for added depth. Adjust the sweetness by increasing sugar by 1/4 cup if desired.
Perfect Pairings: Spread on scones, fill tarts or crêpes, mix into yogurt and granola, or serve alongside tangy cheese for a unique flavor combination.
Nutrition
Calories: 100kcal
