This recipe yields a creamy grapefruit curd that works great sandwiched between cookies or spread on toast.
Servings 1 cup
- 84 mL freshly squeezed pink grapefruit juice ⅓ cup
- 100 grams granulated sugar ½ cup
- 4 large egg yolks
- 76 grams unsalted butter ⅓ cup, cut into pieces
- In a small-to-medium saucepan, combine the grapefruit juice with half the granulated sugar. Set on a burner on medium–high heat.
- Meanwhile in a medium heatproof bowl, whisk together the egg yolks with the rest of the sugar. Whisk vigorously until the mixture turns a very pale, light yellow. Set aside.
- Place another bowl with a strainer over top next to the stove, and have the chopped butter ready on a plate close by as well. Have a heatproof spatula ready too. Do all this before going any further.
- When the grapefruit juice just comes to a boil, take the pot off the burner and pour it over the sugary egg mixture. Whisk to temper the eggs and combine all the ingredients together. Pour the mixture back into the saucepan and return the pot back onto the burner. Whisk the mixture over medium–high heat until it comes to a boil. Then boil the mixture for 1 minute, whisking like mad.
- After the minute has elapsed, immediately take the pot off the burner and turn it off. Drop the butter into the saucepan, a few pieces at a time, whisking constantly and when all the butter has disappeared into the curd, transfer it all to the strainer set over a bowl. Collect the curd in the bowl, then cover with cling film pressed directly on the surface to protect it from the air. Chill overnight.
- Calories calculated per teaspoon of curd