GRAPEFRUIT CURD

Ingredients

Grapefruit Curd

3 teaspoons gelatin
3 tablespoons (45 milliliters) cold water
150 grams (5.3 ounces) butter
390 grams (13.75 ounces) sugar
8 eggs (4 whole eggs + 4 yolks)
240 milliliters (8.1 fluid ounces) juice from 1-2 grapefruits
2.5 tablespoons (37.5 milliliters) fresh lemon juice

Equipment

Bowls
Use a variety of mixing bowls to keep your ingredients organized and make the process smoother.
Mixer
A stand mixer is ideal for this recipe, but a hand mixer will work just as well for combining ingredients to the perfect consistency.
Water Bath
A gentle water bath ensures even heating of your curd mixture without scrambling the eggs. A heatproof bowl set over simmering water works perfectly.
Whisk
A good whisk is essential for preventing lumps and achieving a smooth, velvety curd. Choose one with a comfortable handle for extended use.

Instructions

Step 1

We have a new recipe for you! It’s an unusual curd recipe that features a bright grapefruit taste.

Step 2

1. Mix 390 grams (13.75 ounces) sugar with 150 grams (5.3 ounces) softened butter. Whisk until the mixture is fluffy and white. The butter should be at room temperature for easier mixing.

Step 3

2. Add 4 whole eggs and 4 egg yolks to the butter and sugar mixture. Whisk for another minute until well combined. Make sure not to over-whisk to avoid adding too much air.

Step 4

3. Incorporate 240 milliliters (8.1 fluid ounces) grapefruit juice and 2.5 tablespoons (37.5 milliliters) fresh lemon juice into the egg mixture. Combine well. Sieve the juices to remove any pulp for a smoother curd.

Step 5

4. In a separate bowl, dissolve 3 teaspoons of gelatin in 3 tablespoons (45 milliliters) of cold water. Let it bloom while you proceed with the next steps. Blooming gelatin ensures it dissolves evenly and creates a smooth texture.

Step 6

5. Start heating the egg and grapefruit mixture over a water bath. Continuously stir it with a whisk until it becomes thick like semolina and stops flowing from the spoon. This might take 10-15 minutes. Be patient and keep stirring to avoid curdling.

Step 7

6. Add the bloomed gelatin to the thickened curd mixture, stirring until completely dissolved. Ensure the gelatin is fully melted to avoid any lumps in the curd.

Step 8

7. Strain the curd through a fine-mesh sieve to remove any remaining lumps. You can also add some food coloring (orange or pink) if desired. This step is optional but will give the curd a beautiful pastel color.

Step 9

8. Transfer the curd to a container and refrigerate for at least 4 hours to set. Cover the surface with plastic wrap to prevent a skin from forming.

Step 10

That’s it! Your citrusy grapefruit curd is ready to enjoy. Bon Appetit!

Servings

Imagine a lazy Sunday brunch with your fresh, fluffy grapefruit curd generously slathered over warm, buttery scones. It's a citrus wonderland for your taste buds! Or how about a delicate dollop of this zesty delight on top of fluffy pancakes or waffles? The tangy curd perfectly complements the sweet syrup, creating a delightful balance of flavors. For a more sophisticated presentation, use this grapefruit curd as a filling for a light, airy sponge cake or as a topping for a citrus tart. Pair it with fresh berries, a sprig of mint, and a dusting of powdered sugar for a picture-perfect dessert that's almost too pretty to eat. Trust us, your guests will be asking for the recipe!

Variations

For a gluten-free and vegan version of this grapefruit curd, you'll need to make a few adjustments. Replace the gelatin with agar-agar, a plant-based alternative that works beautifully as a thickening agent. Instead of using butter, opt for a high-quality vegan margarine or coconut oil to maintain that rich, creamy texture. For the eggs, you can use a commercial egg replacer or a combination of 2 tablespoons of cornstarch mixed with 2 tablespoons of water for each egg called for in the recipe. These simple substitutions will ensure that everyone, regardless of dietary restrictions, can enjoy the bright and tangy flavors of your homemade grapefruit curd!

Faq

Why is my curd not thickening?
Ensure you're heating it over a gentle water bath and whisking continuously. If it's still not thickening, it may need a bit more time on the heat.
Can I use bottled grapefruit juice instead of fresh?
While fresh juice gives the best flavor, bottled juice can be used in a pinch. Just make sure it's 100% juice with no added sugars.
My curd has lumps, what did I do wrong?
Lumps can form if the egg mixture was not whisked properly or got too hot. Straining the mixture through a fine sieve should help remove any lumps.
How long can I store grapefruit curd?
Store it in a sealed container in the fridge for up to two weeks. It can also be frozen for up to three months.
Can I double the recipe?
Yes, you can easily double the ingredients. Just ensure you have a large enough water bath and bowl to accommodate the increased volume.
How can I achieve a more intense grapefruit flavor?
For a bolder grapefruit taste, add a bit of grapefruit zest when mixing in the juices.