Grapefruit can be quite polarising… People seem to either love it or hate it. I personally love it, but even if you don’t, I think you might still like this grapefruit curd recipe. It’s more mellow and less tart than you might expect and in short, is a delicious alternative to lemon curd.
The butter content of this curd recipe makes it the perfect topping for dry toast, scones or American style biscuits. It’s the perfect breakfast or brunch treat, but could also be delicious on top of vanilla ice cream for a quick dessert. Let’s get started…
Ingredients
- 120g unsalted butter
- Juice of 1 grapefruit (you’re looking for about 125ml of juice)
- 170g white caster sugar
- 3 large eggs, lightly whisked
Method
- Add the butter, grapefruit juice and caster sugar to a large saucepan over medium-low heat. Stir using a wire whisk until the butter is melted and the sugar is completely dissolved.
- Remove the saucepan from the heat and pour in the eggs a little at a time, beating constantly as you do so. Do not stop stirring vigorously as you do this or the eggs will scramble and you’ll have to start all over. Feel free to take your time on this step beating constantly until every last bit of egg is whisked in.
- Return the pan to the burner and increase the heat to medium while stirring constantly. As it cooks it will begin to thicken. Keep a close eye on the mixture and do not let it boil or it will become a curdled mess. If it starts to look too steamy or makes you nervous, just remove the pan from the heat momentarily while you continue to whisk the mixture. Carry on stirring and cooking until it resembles a thick, smooth custard consistency, which means it’s done. If you aren’t sure, dip a spoon into the mixture and it should completely coat it if it’s ready.
- Pour the custard immediately into a serving dish if you’re using it right away. If you want to keep it for a while, you can pour it into a hot sterilised jar, let it cool for a bit and keep refrigerated for up to two weeks.
