February 23, 2009
Grapefruit Curd
Adapted from How to be a Domestic Goddess
by Nigella Lawson
Citrus curd, most commonly associated with lemon or lime, is a
delicious way to transform citrus. Use any citrus you like.
Tangelos and grapefruits will work well on their own as they
have a nice, tart flavor. If you want to use sweeter citrus, make
sure to use half lemon juice to keep the tart flavor. The curd will
freeze well for future use.
6 tablespoons unsalted butter
3 large eggs
½ cup sugar
½ cup citrus juice
About 1 tablespoon citrus zest
Melt butter in a saucepan over low heat. Add the rest of the
ingredients, stirring well to prevent burning and clumps. Cook,
stirring, until the mixture has thickened to a mayonnaise-like
consistency. Pour into a jar, where mixture will continue to
thicken into a spreadable curd. Refrigerate and use within 1
week, or freeze.
April 17th, 2009 at 11:50 am
You can also cook this in a double boiler to help prevent scorching and curdling of the eggs.
February 23rd, 2009 at 10:27 pm
Hi folks, Amanda here. I have botched more batches of lemon curd than you can shake a stick at. Occasionally, the eggs kind of curdle a bit or get kind of scrambled. I have found that you can strain if this happens. That is why it can be a good idea to add the citrus zest after the mixture has been cooked.
You can use the curd as a dessert topping, or a dessert filling.