Grapefruit Week: Grapefruit Curd

C – Jim loves to request lemon curd.

It’s his favorite sweet thing. I have no clue what he puts it on. But, he seems to request it a lot. I dread making it, to be honest. It takes a while to stir everything together. Also, some lemons can be bitter. I am not sure why.

Even when I am careful not to put in the rind. Can someone tell me what I am doing wrong?

I usually avoid the bitter/metal taste, but I have to be careful.

This grapefruit curd had the same challenges the first time I made it … maybe even more challenges.

Stirring and tasting it, I was concerned it was going to be too sweet and there wasn’t enough grapefruit taste.

I forgot that grapefruits are a lot sweeter than lemons. I had added a lot of sugar. Luckily, I tried squeezing some lemon juice in. It balanced out the sweetness. It actually enhanced the grapefruit juice, too.

I didn’t get a bitter/metal taste to this one, either. I was very glad.

Grapefruit curd has a much different taste than lemon curd. At first you don’t really get a grapefruit flavor. But, once you swallow you know it’s grapefruit. I like it.

Grapefruit Week: Grapefruit Curd
Recipe type: Desserts
Author:
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 3 cups
Ingredients
  • 1 grapefruit
  • 1½ cups granulated sugar
  • 1 stick unsalted butter, room temperature
  • 4 large eggs
  • ½ cup grapefruit juice
  • ½ lemon, juice
  • ⅛ tsp kosher salt
Instructions
  1. Using a carrot peeler, remove the zest of the grapefruit, being careful to avoid the white pith.
  2. Put the zest in a food processor fitted with the steel blade. Pulse to breakup the zest into fine bits.
  3. Add the sugar and pulse until the zest is very finely minced into the sugar.
  4. Cream butter in medium bowl. Then, beat in sugar and grapefruit mixture.
  5. Add the eggs, one-at-a-time, combining well.
  6. Add grapefruit and lemon juice.
  7. Add salt. Mix until well combined.
  8. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 -20 minutes) stirring constantly. The curd will thicken at about 170 degrees F, or just below simmer.
  9. Remove from heat and cool, then refrigerate.
  10. Serve with cookies, scones, on top of cake or ice cream. You can do so many things with this recipe.
  11. Enjoy!

 

I always forget how much I like eating any type of curd, since I dread making it so much.

I do like eating it.