We all know the classic lemon version, but grapefruit curd is an update with a much-needed twist! Grapefruit has an especially sharp fruity flavour which is the perfect complement to the creaminess of the curd.
- 125ml (½ cup) grapefruit juice
- 45ml (3 tbsp) lemon juice
- 5ml (1 tsp) grapefruit zest
- 375ml (1½ cups) sugar
- 6 large egg yolks
- 100g butter, at room temperature
Whisk the juices, zest and sugar together in a small saucepan over medium heat until dissolved. Simmer gently for 5 minutes. Remove from the heat and cool for 10 minutes.
Combine the egg yolks in a bowl and whisk in the cooled sugar syrup. Transfer the mixture back to the saucepan and stir continuously over very low heat for 10 – 15 minutes. The mixture will thicken and is ready when it lightly coats the back of a spoon.
Remove from the heat and add the butter in 6 batches, ensuring it’s incorporated before adding the next batch. Cool before pouring into a sterilised jar. Keep in the fridge for 4 – 5 days.
Best served with warm scones, on waffles or over muesli and yoghurt.
Cook's tip: Add a tiny drop of pink food colouring to enhance the grapefruit colour of the curd.