Grapefruit curd is delicious, easy to make, and a wonderful way to use up citrus. Learn how to make and use this homemade grapefruit curd recipe and use it for tarts, pavlova, cakes, and other desserts!
Zest the grapefruit using a microplane, then juice the grapefruits until you have one cup of juice.
Simmer the grapefruit juice over medium heat until reduced by half.
Cream the butter and sugar in a metal bowl. Add in the egg yolks and eggs one at a time, whisking after each one.
Stir in the zest and pinch of salt, then slowly add in the grapefruit juice and lemon juice, stirring as you go.
Fill a saucepan with a few inches of water and bring to a simmer over medium heat. Place the metal bowl on top of the saucepan for a makeshift double boiler. Stir the curd constantly so it doesn't curdle.
Continue to heat the curd and stir frequently for about ten minutes. It should thicken as it cooks.
Once it has thickened enough to coat the back of a spoon, it's done. It will continue to thicken as it cools. Pour into a pint jar and refrigerate. It will keep for up to 2 weeks.
You may substitute lemons, limes, or oranges for the grapefruit.
The day you’re going to make this curd, try to remember to pull the butter and eggs out of the fridge to let sit at room temp for a few hours.