Smooth, sweet, and tart grapefruit curd can be enjoyed for breakfast or in fanciful desserts. When life gives you grapefruit, make curd!
I love using tart and bitter fruit to make thick, silky, smooth curds. As I’ve mentioned previously, I dislike overly sweet desserts; when creating a well-balanced confection, it is important to include savoury, sour, or bitter components. Smooth and thick curds are achieved by cooking the eggs and sugar together, which are balanced by acidic or bitter fruits like citrus and cranberry.
Another reason I really enjoy making fruit curds is for their versatility: they can be enjoyed when spooned onto a thick buttery slice of country loaf, dolloped onto little meringue to make pavlova, pipped into sweet pie crust, or layered into a tiered cake… the possibilities are endless! Follow the links for inspiration and let me know in the comments below how you enjoyed yours!
This grapefruit curd recipe can be modified to use other freshly squeezed citrus juice such as Meyer lemon or key limes.
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150g freshly squeezed grapefruit juice (approximately one large grapefruit)
300g sugar, divided
Zest of one grapefruit
In a medium-size pot over medium-high heat, whisk half the sugar, grapefruit juice, and butter.
In a medium-size bowl, set on a folded kitchen towel, whisk the eggs, zest and remaining sugar.
Once the grapefruit juice mix has come to a gentle boil, temper the egg mix: slowly pour a quarter of the boiling liquid onto the egg mixture while whisking it.
Slowly add a quarter more while continuing to whisk.
Put the pot back on the burner and pour the contents of the bowl into it.
Set the heat to medium-high and continue to whisk until thickened.
Remove from burner and blend using a hand blender to ensure that the curd is silky smooth.
Depending on the intended use:
Pour directly into pre-baked pie shells,
Pour into a bowl and cover with plastic film so that it touches the curd,
Pour into jars, screw on a lid and let cool in the fridge completely.
Will keep in the fridge for several weeks.