Grapefruit Curd
Tangy grapefruit curd can be made at home in minutes! Add a dollop to your breakfast biscuit and indulge.
Servings: 12
Ingredients
- 1/2 cup fresh grapefruit juice seeds removed
- 1/4 cup honey
- 2 large eggs
- 2 large egg yolks
- 5 tablespoons salted butter cut into pieces
Instructions
- Fill a saucepan with 2 inches of water and set to simmer.
- In a stainless steel or heatproof bowl, whisk together grapefruit juice, honey, eggs, and egg yolks.
- Set the bowl over the simmering water and cook, whisking to melt the honey and blend the ingredients.
- Whisk in butter, a few pieces at a time, whisking until all the butter is incorporated. It should be thick enough to coat the back of a spoon.
- If your curd looks lumpy, press it through a sieve. Pour into jars and store in the refrigerator for at least two hours before serving. The curd will keep in the refrigerator for about a week, or 1 month in the freezer.
Notes
- Makes about 1 ½ cups
