Grapefruit Curd

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.

2 Responses to “Grapefruit Curd”

  1. Nicole Says:

    You can also cook this in a double boiler to help prevent scorching and curdling of the eggs.

  2. Philippe Says:

    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.

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