1-First, prepare your ingredients by whisking together 2 large eggs, 2 large egg yolks, 1/2 cup (120 ml) canned pineapple juice, 1/2 cup (100 g) granulated sugar, and 2 tablespoons cornstarch in a large bowl until smooth and fully dissolved.

2-Next, transfer the mixture to a medium saucepan and cook over medium-low heat, stirring constantly, for 7-10 minutes until it thickens to the consistency of warm pudding and coats the back of a spoon.

3-Then, remove from heat and stir in 2 tablespoons unsalted butter, cut into pieces, until melted and fully combined for a rich finish.

4-After that, strain the curd through a fine-mesh sieve to remove any lumps or bits of cooked egg, ensuring a silky smooth result.

5-Finally, transfer to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and refrigerate for at least 2 hours before use. This recipe yields about 1 and 1/2 cups and can be stored for up to 10 days in the fridge.