Grapefruit Curd
  • 2 sticks butter
  • 1/2 cup coconut sugar
  • 1 cup grapefruit juice
  • Splash of lemon juice
  • 5 eggs
  • Pinch salt
  • Zest of 1 grapefruit
  • 1 teaspoon vanilla
  • 1-2 drops grapefruit (vitality) essential oil (optional)... I get mine HERE
  • 1-2 drops lemon (vitality) essential oil (optional)... I get mine HERE
  1. In a medium bowl with an electric mixer, cream the butter and sugar.
  2. Beat in the eggs slowly.
  3. Add salt and juice. The mixture will look curdled.
  4. Cook over medium heat, whisking constantly until thickened (do not boil), 3 to 4 minutes.
  5. Add in zest, vanilla and essential oils.
  6. Cool to room temperature, whisking frequently.
  7. Transfer to small bowls, cover and chill for a couple of hours. The curd can be stored in refrigerator for up to 5 days.
  8. Serve as is or over muffins, pound cake or other pastries.
Recipe by VeggieConverter at