Grapefruit Curd

Citrus is one of my all-time favorite flavors, and grapefruit is right up there with limes and Meyer lemons fighting for top billing as my favorite citrus.  I’ve been a fan of grapefruit since college.  We always had them in my sorority house, and I got to the point where I would be grouchy if I didn’t start the day with grapefruit.  I even took to packing grapefruits in my lunch and eating them like oranges, until my friend Amy staged an intervention.

I’m serious.

Yes, I’m serious about citrus and I’m serious about grapefruit.  You see, I grew up and went to college in a region of the country where citrus was about the only taste of sunshine we got in the winter, off the ski slopes, that is.  Since I’ve started cooking, I’ve made many citrus recipes, some including grapefruit – grapefruit and fennel salad, for instance, or roasted halibut with grapefruit-mint salsa.  So I’m shocked that it took me until now to consider making grapefruit curd.  After all, I love lemon curd and lime curd.  Once the thought occurred to me – call it the mid-winter doldrums, but I needed some citrus in my life this weekend – I did some sniffing around and found that my gal Martha has a recipe for grapefruit curd.  Apparently grape minds think alike! 

Grapefruit Curd

1/4 cup fresh-squeezed grapefruit juice
1 cup granulated sugar
pinch salt
8 egg yolks
1 1/4 sticks butter, cut into tablespoon-sized pieces

  • In a heavy-bottomed saucepan, combine grapefruit juice, sugar and salt.  Whisk to blend evenly.
  • Heat the grapefruit-sugar mixture over medium-high heat, stirring in the egg yolks one at a time with a wooden spoon.  Continue stirring for 8 minutes, until mixture has thickened slightly.  (Work the spoon slowly; you don’t want to scramble the eggs.  Odds are you will have little eggy bits.  Don’t worry about this – we’re going to deal with it in a minute.)
  • Take the pan off the heat.  Working one piece at a time, melt the butter into the curd.
  • Pass curd through a fine mesh sieve to remove any eggy bits (See?  I told you we’d deal with them).  Decant into a glass jar or container for storage.  Allow curd to rest in the fridge for 2-3 hours, until set.  Serve on scones, toast, meringues, over ice cream… you name it.

Source: adapted from Martha Stewart‘s Baking Handbook, by Martha Stewart

Nota Baker: Curd is a fantastic candidate for canning.  These instructions assume that you are going to keep the curd in the refrigerator and consume it within a few days.  If you intend to can… well, I can’t help you with that.  I currently do not have room in my kitchen for the canning apparatus.  Don’t worry, I’m working on that problem and you’ll see canning recipes on here before too long (I hope).