This year was our first ever harvest and predictably, as I adore juice, most of the ended up in a glass. I managed to hold some back to experiment with curd, and was not disappointed, it’s pretty special. In fact, I am determned to show a bit more restraint next year, cut down on the juicing and make a lot more of it! I used ruby grapefruits for this batch, and whilst the curd did not turn out quite as pink as I would have liked, it’s still very attractive. The recipe and methods are very similar to yesterday’s passionfruit curd, but I use more lemon juice in this recipe to add tartness and zest to intensify flavour. I also reduce the juice and zest down to half the original volume to really concentrate the the flavour. As with lemon and passionfruit curd, it’s great in a tart or cake, but I think this curd works best smothered on a thick slice of toast with lashings of homemade butter – probably because I strongly associate Grapefruit with a yummy breakfast!

Ingredients

– 500ml grapefruit juice

– 1 tablespoon grapefruit zest

– 2 tablespoons lemon juice

– 100g caster sugar (we just blitz organic raw sugar in the blender)

– 100g

– 6 egg yolks

Methods

Step 1. Juice grapefruit and lemon

Step 2. Combine the juice and zest in a small saucepan and reduce down to half the volume. Strain through a fine sieve, then leave it to cool.

Step 2. In a medium sized bowl, cream together the butter and sugar.

Step 3. Add the yolks, one at a time, beating the mixture well after each addition

Step 4. Gradually add the grapefruit juice, stirring the mixture continually

Step 5. Fill a pan half-full with water and bring to a simmering boil. Place the steel bowl containing the curd mixture on top. Stir until the curd has thickened. Be sure not to take it off the heat too early or you will end up with a runny curd, it should stick to the back of the spoon when ready.

Step 6. Transfer the curd to a clean jar and store in the fridge for up to 2 weeks


Grapefruit Curd Recipe
 
A delicious Grapefruit Curd recipe with lemon juice for added zing!
Author:
Recipe type: Fruit spread
Serves: 330ml
Ingredients
  • 500ml grapefruit juice
  • 1 tablespoon grapefruit zest
  • 2 tablespoons lemon juice
  • 100g caster sugar
  • 100g butter
  • 6 egg yolks
Instructions
  1. Juice grapefruit and lemon
  2. Combine juice and zest in a small saucepan and reduce to half the volume. Strain through a fine sieve and leave it to cool
  3. In a medium sized stainless bowl, cream together the butter and sugar
  4. Add the yolks, one at a time, and beating the mixture well each time
  5. Gradually add the grapefruit juice, stirring the mixture well throughout
  6. Fill a pan half-full with water and bring to a simmering boil. Place the steel bowl containing the curd mixture on top
  7. Stir continuously until the curd has thickened. Transfer to a jar and keep in the fridge for up to 2 weeks

Related Posts

Leave a Reply

Your email address will not be published.

*

Rate this recipe:  

After you have typed in some text, hit ENTER to start searching...