Grapefruit Curd
"This is a tea-time treat sandwiched between sponge cake layers or as a filling for scones or tarts/pastries. Recipe source: Teatime"
photo by COOKGIRl
- Ready In:
- 50mins
- Ingredients:
- 4
- Yields:
-
1 16 ounce jar
ingredients
- 5 1⁄2 tablespoons butter
- 2⁄3 cup sugar
- 3 egg yolks, beaten
- 1 pink grapefruit, grated zest and juice
directions
- In a doubleboiler place the butter in sugar in the top pot over simmering water, stirring until the butter melts and the sugar is dissolved.
- Stir in egg yolks, grapefruit zest and juice, stirring until mixture thickens (20-30 minutes).
- Spoon into a warm, sterilized jar and seal.
- Store in refrigerator for up to 1 month.
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Reviews
-
I zoomed in on this recipe rather quickly after the cookbook for the UK portion of the ZWT 6 was posted. Yellow/white fleshed grapefruit replaced pink and really there isn't anything better in this world on shortbread but a slather of this luscious curd. Easy directions, too. Curd took close to one half hour to thicken on our gas range. fyi Reviewed for ZWT 6.
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
