photo by Jennifer Johnson
Anyone who loves lemon curd will certainly love this winter alternative featuring fresh grapefruit. Curd is perfect spread on homemade biscuits or toast, as a filling for thumbprint cookies, or folded into fresh whipped cream for a light and airy sweet treat.
1 cup Ruby Red grapefruit juice (from 1-2 fruits)
2 large egg yolks, at room temperature
2 large eggs, at room temperature
1/4 cup sugar
Pinch kosher salt
2 tablespoons unsalted butter, at room temperature
- Place grapefruit juice in a medium saucepan and simmer until reduced by half, 15-20 minutes. Remove from heat and allow to cool to room temperature.
- Fill a saucepan 1/3 full with water. Choose a glass bowl that can fit inside of pan without its bottom touching water; set aside. Bring water to a simmer.
- Meanwhile, in glass bowl, add egg yolks, eggs, sugar, and salt and whisk until combined. Slowly whisk in cooled grapefruit juice. Place bowl over saucepan of simmering water. Cook, whisking constantly, until mixture has thickened and is uniform in color, 7-10 minutes (curd should hold its shape on back of a wooden spoon when you run a finger through it). Curd will continue to thicken as it cools. Remove from heat and whisk in butter, 1 tablespoon at a time. Cover surface of curd with plastic wrap. Refrigerate until cold, at least 4 hours and up to 1 week.
Makes approximately 1 cup.