Sharp Pineapple Curd Technique

Creating Paul's praised "delicious sharp" pineapple curd requires proper fruit preparation and temperature control. Start by simmering fresh pineapple juice with diced fruit to concentrate flavors and reduce excess liquid - this prevents a watery curd. Temper the egg yolk mixture properly by adding hot pineapple mixture slowly while whisking constantly to prevent curdling. Cook over medium heat until thick enough to coat the back of a spoon. The sharp finish comes from lime juice added at the end, which also prevents the curd from being cloying.