There was a wicker basket filled with pink grapefruit sitting on my counter. In the background, my kitchen window was like a snow globe, showcasing big flakes falling thickly in the woods.
Scones were baking in the oven, sending off curls of cinnamon aroma, and they were almost done. Now was the time to definitely decide what to make to serve with them, and the quickest recipe I could think of was to make curd. It’s one of the most asked for recipes from the students in my cooking classes so I could do it with my eyes closed, but the problem was, no lemons. Thank goodness! The pink grapefruit made the most luscious, tart, sweet, amazing curd. And it only took minutes.
If you have any left over, it will keep in the refrigerator for 4 days.
Luscious Pink Grapefruit Curd
- 2/3 cup
egg yolks, room temperature
- 6 tablespoons
- Juice and zest the grapefruit. You should have about 1 cup of juice. Use 1/2 cup in this recipe. Drink the other 1/2 cup. Scrape as much of the left-over grapefruit pulp as you can onto a plate.
- Place 1/2 cup grapefruit juice, grapefruit pulp, and the sugar in a saucepan and heat to a simmer.
- In a bowl, whisk the egg yolks.
- Drizzle the grapefruit mixture into the egg yolks slowly, while continuously whisking. Keep drizzling in and whisking until you have used almost all of the juice, then pour everything into the saucepan.
- Continuously whisk the mixture over low to medium heat, for about 5 minutes, until the egg yolks thicken and coat the back of a wooden spoon. It should be the consistency of thick pudding.
- Remove from the heat and add the butter,1 tablespoon at a time. Whisk until melted.
- Let the grapefruit curd cool before using.
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