Every time I see a grapefruit I swear I think back to when I was a kid in the 80’s and Mum or one of her friends was always on ‘The Grapefruit Diet’ where I think you ate at least one half (or more) of a grapefruit a day (covered in a heap of white sugar of course) with boiled eggs, steak and salad. Grapefruits seemed sourer back then so I naturally thought this curd would be too and that I would have to add a heap of sugar so I was totally surprised when it tasted sweeter than the lemon curd and I had to take some sugar from the same recipe. It tastes lovely and it’s a really pretty colour.
4 medium-sized eggs
1/2 cup grapefruit juice (around 4 medium-sized grapefruits)
zest of 1 medium-sized grapefruit
1/2 cup plus 2 tablespoons of sugar
100 grams butter
This recipe makes roughly 1 1/2 cups.
First, zest one grapefruit and then squeeze the 1/2 cup of juice and taste it….is it really tart? Did you screw up your face? If so, awesome!….carry on. If the juice is not that tart, subtract 2 tablespoons of sugar from the recipe or it won’t have a good sweet/tart balance.
Next place three eggs and the yolk of one in a bowl…..
…….just ‘lightly’ whisk them egg together (without them getting too frothy) and be careful not to make sure the whites and yolks are totally combined or you run the risk of having little bits of cooked egg whites in your curd.
Moving on…..place the sugar, eggs, grapefruit juice and zest into a heavy bottomed, medium-sized saucepan and turn the heat on to medium.
Stirring often (careful to keep the curd from sticking to the bottom or on the sides) bring it to the boil and then once it’s boiling turn the heat down to medium/low.
Slowly and continuously stir now, until the curd coats* the back of your spoon. This will take around 5-7 minutes. *It will stay on the back of your spoon without dripping off and you could run your finger through the curd on the spoon and it will leave a line because the curd should be too thick to join back together.
Remove the curd from the heat and cut the butter into cubes. Then using a wooden spoon beat in each cube of butter, one at a time.
Put the curd in a jar or container and cover the surface with cling-wrap or paper so it doesn’t form a crust when it’s setting and leave it to cool in the fridge for at least an hour, before taking it off and putting the lid on your jar or container for storage.
Keepin’ it fresh – Homemade curd can be stored in an airtight container in the fridge for up to one week.
Go here to see the Lemon Curd recipe,