Red Grapefruit Curd

Red Grapefruit Curd

  • 6 egg yolks (reserve whites for another use)
  • 2/3 cup granulated sugar
  • 2/3 cup red grapefruit juice
  • 2 tablespoons red grapefruit zest
  • 1/2 cup (1 stick) cold unsalted butter, cut into 8 pieces
  • 1-2 drops red food coloring (optional)
Fill a saucepan with about 2 inches of water and bring to a simmer over medium to medium low.
 
In a heat-proof metal mixing bowl (one that can sit on top of the saucepan without touching the water) whisk together the egg yolks, sugar, grapefruit juice and zest until smooth (1-2 minutes).  (Two red grapefruits will yield enough juice and zest for this recipe.

Place the bowl over the saucepan.  Stirring constantly with a silicone whisk or spatula, cook the mixture until thick enough to coat a spoon.  (Note that this process can take anywhere from 7-15 minutes, depending on how fast the water is simmering, how close the bowl is to the water, etc.  The mixture will not appear as thick and jellied as store-bought citrus curd, but will have the consistency of warm pudding.  It will also thicken more when it cools.)

Remove the bowl from the heat, and add the slices of butter, one at a time, whisking well after each slice until the butter disappears before whisking in the next slice. Whisk in the red food coloring if you'd like a deeper color.  Pour the mixture through a mesh strainer, pushing it through with a spatula, to strain out the zest. (Note, it's fine if you want to skip this step, but straining out the zest yields a beautifully smooth and creamy curd.) 
 
Pour into a glass jar and store in the fridge until ready to use.  It will be at a spreadable consistency straight from the fridge, or you can gently rewarm it for a "pourable" consistency.
 
Yields about 1 2/3 cups.
Weight Watchers Points Plus Value: 2 points, per tablespoon
 
Recipe from Curly Girl Kitchen
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