Grapefruit Curd Recipe
The grapefruit are falling off the trees here in New Zealand in abundance at present, a friend handed me a whole shopping bag full of them from their garden and I knew I wouldn’t be able to eat them all before they started to ruin. As much as I love grapefruit there is only so many I can eat in one day and I haven’t managed to convince P yet to create a new cocktail with them but I am hoping to bump into Nigel at Curious Kai this weekend so maybe he will have some ideas!
Lemon curd has always been a favourite of mine and I didn’t see why grapefruit curd wouldn’t be just as delicious…and it was. So for everyone out there who are trying to consume many grapefruit perhaps this will offer a bit of variety.
- 200ml juice of grapefruit (approx 4)
- 200g castor sugar
- 100g butter, melted
- 4 eggs
- Whisk together the grapefruit juice, sugar, melted butter and eggs until they are completely combined.
- Pour the liquid into a heavy bottom pan which distributes heat well.
- Cook on a low heat and stir continuously while cooking. Do not boil the liquid otherwise you will end up with grapefruit scrambled eggs! Do not leave the liquid while cooking and always stir, preventing it from sticking to the base of the pan.
- Once the liquid thickens to the consistency of thick custard, pour into sterilised jars and secure with a lid.
- Use the curd for tarts, fillings or a spread.