Description
Sweet and tangy, this grapefruit curd is delicious in a tart, between French macarons, with ice cream, in a layer cake, or simply spread on toast for a bright bite.
Ingredients
Scale
- 6 egg yolks
- zest from 1 grapefruit
- 1 + ¼ cups granulated sugar
- ¼ tsp. salt
- ¼ cup cornstarch
- 2 cups grapefruit juice
- 3 T. butter, cold
Instructions
- In two bowls, divide the egg whites and yolks. Set aside the egg whites from another recipe.
- Add the zest of one large grapefruit in with the egg yolks.
- In a medium saucepan, add in the sugar, salt, and cornstarch. Whisk until combined.
- Add in the grapefruit juice and whisk until incorporated into the sugar mixture. Place saucepan over medium heat and let it come up to a boil. Whisking occasionally.
- Once it comes up to a boil, let it boil for 2 minutes. Whisk constantly to avoid burning.
- Pour about ½ cup of the juice mixture into the egg yolks that you’ve set aside. Whisk immediately to avoid cooking the yolks. This is tempering the yolks.
- Add the tempered yolks into the saucepan with the juice and whisk until incorporated.
- Let the grapefruit curd come up to a boil, and boil for about 5 minutes until thickened.
- Remove from the heat and add the cold butter. Whisk until the butter is melted and well combined.
- Place in a shallow dish and cover with plastic wrap. Be sure that the plastic wrap is touching the curd, otherwise it may form a skin. Let cool completely. It will take 2-3 hours.
- Category: Dessert