Grapefruit curd, I didn’t set out to make it. It just happened.
The girls have a new favorite citrus fruit and, I’ll be honest…it comes as a bit of a surprise. It’s grapefruit. We got a big box of red grapefruit as a holiday gift and they went nuts for it. I really love citrus curd, so, we decided to whip up a batch with one of the grapefruits. It was fantastic. It might’ve been even better than lime or my previous homemade favorite, plum curd.
If you’ve never made curd at home, it’s crazy easy to put together and it’s great in all sorts of ways. Just grab a spoon and eat it right out of the ramekin, spread it on toast or pastries or use it to make tarts or small pies. You won’t regret trying this tasty way to elevate just about whatever fruit yo have on hand. I love it most with citrus, stone fruit and berries, but I encourage you to experiment with mixes of your favorites.
Grapefruit Curd
Ingredients
Makes about 12 ramekins
2 sticks butter
1/2 cup coconut sugar
1 cup grapefruit juice
Splash of lemon juice
5 eggs
Pinch salt
Zest of 1 grapefruit
2 teaspoons 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
Method
In a medium bowl with an electric mixer, cream the butter and sugar.
Beat in the eggs slowly.
Add salt and juice. The mixture will look curdled.
Cook over medium heat, whisking constantly until thickened (do not boil), 3 to 4 minutes.
Add in zest, vanilla and essential oils.
Cool to room temperature, whisking frequently.
Transfer to small bowls, cover and chill for a couple of hours. The curd can be stored in refrigerator for up to 5 days.
Serve as is or over muffins, pound cake or other pastries.
- 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
- In a medium bowl with an electric mixer, cream the butter and sugar.
- Beat in the eggs slowly.
- Add salt and juice. The mixture will look curdled.
- Cook over medium heat, whisking constantly until thickened (do not boil), 3 to 4 minutes.
- Add in zest, vanilla and essential oils.
- Cool to room temperature, whisking frequently.
- Transfer to small bowls, cover and chill for a couple of hours. The curd can be stored in refrigerator for up to 5 days.
- Serve as is or over muffins, pound cake or other pastries.
