Grapefruit Curd is a delightfully bright, tangy twist on the usual citrus curd. Serve it with pound cake or serve a spoonful with yogurt and granola for a decadent breakfast.
In my experience, you either love grapefruit or you hate it.
Me? I am in the love category.
I suspect I come by this naturally, as my momma was a big fan of grapefruit as well. Her favorite cocktail was simply vodka and grapefruit juice. (Not surprisingly, it’s one of my favorites as well.)
Not only do I love the flavor of grapefruit, I love the scent of it as well. (Hello, grapefruit essential oil!)
I am also of the opinion that grapefruit is the perfect addition to winter desserts. This is the time of year where I really love a good pop of citrus in my baked goods.
I love lemon curd, so I knew I wanted to take some beautiful ruby grapefruit and turn it into luscious Grapefruit Curd.
HOW TO MAKE GRAPEFRUIT CURD
I know there are some citrus curd recipes out there that call for cornstarch for some extra thickening power, but I am a bit of a citrus curd purist. I like to go a bit old school and rely on egg yolks and make my Grapefruit Curd all in a double boiler.
I know it sounds intimidating, but I promise it is totally doable.
Since most people don’t have a double boiler laying around, you can craft a makeshift one by placing a metal or glass bowl over a pot of simmering water. Just make sure the bottom of the bowl doesn’t touch the water.
Whisk the egg yolks and sugar together for about a minute, until the mixture is smooth and light yellow in color. In goes the grapefruit juice and zest.
Then place the bowl over your pot of simmering water and whisk. You’re going to feel like you’re whisking forever, but hang in there. As the mixture gently heats, the eggs will cook and thicken the Grapefruit Curd.
Keep in mind that the curd won’t seem particularly thick at this point since it is so warm. You’ll know it’s ready when it is light in color, coats the back of a spoon and has a silky texture.
Then it’s time to remove the pan from the heat and stir in the butter, one piece at a time, until it is all fully incorporated. Place in a jar, cover and refrigerate until ready to use.
Your Grapefruit Curd will continue to thicken as it cools. It will also store quite well in the refrigerator for up to two weeks.
WHAT TO DO WITH GRAPEFRUIT CURD
So what exactly do you do with Grapefruit Curd?
Just about anything you would do with lemon curd!
Try serving Grapefruit Curd with Angel Food Cake (my favorite!) or pound cake. Use it in place of lemon curd in Lemon Mousse to make a grapefruit mousse. Spoon it into mini phyllo shells and top with a bit of whipped cream to make bite-size grapefruit tarts.
You can even have Grapefruit Curd for breakfast! How?
Whether you make this recipe to jar up and gift to friends or serve at your next brunch party, if you love grapefruit I can promise you will love Grapefruit Curd.
- 6 egg yolks
- 1 cup sugar
- Zest 2 grapefruit
- ⅓ cup freshly squeezed grapefruit juice
- 1 stick unsalted butter, chilled and cut into pats
- Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.
- Meanwhile, find a bowl just large enough to fit inside the saucepan without touching the top of the water. A metal bowl is preferred, but a glass bowl will work just fine.
- Whisk the egg yolks and the sugar together in the bowl until smooth and light yellow, about 1 minute. Add the grapefruit juice and the zest and whisk until smooth and combined.
- Once the water reaches a simmer, reduce the heat to maintain at a gentle simmer; place the bowl with the egg mixture on top. Whisk continuously until the mixture is thickened, about 8 minutes in a metal bowl or closer to 12 or 13 with a glass bowl. The thickened mixture should be light in color and coat the back of a spoon (curd will thicken more as it cools).
- Remove from the heat and whisk in the butter, one piece at a time, allowing each pieces to melt before adding more.
- Pour into a clean container; place a layer of plastic wrap directly on the surface of the grapefruit curd, and then cover. Store in the refrigerator for up to two weeks.
Even if you use the juice and zest of ruby red grapefruit, the curd will be a barely darker than a lemon curd, rather than pink, due to the egg and butter in the recipe. If you wish for your grapefruit curd to be pink, you can add a drop of food coloring after adding the butter.
Serving Size:1 tablespoon
Amount Per Serving: Calories: 67 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 42mg Sodium: 2mg Carbohydrates: 8g Fiber: 0g Sugar: 7g Protein: 1g