For me, grapefruit has been an acquired taste. My mom frequently ate half a grapefruit sprinkled with sugar for breakfast. And I frequently scoffed at her “old people food.” Food that she’d probably throw at me if she ever heard me refer to her as old 🙂
An absolutely delicious way to use up half a grapefruit is to make grapefruit curd, a smooth, citrusy, and tart concoction that you can smear over angel food cake, toast, biscuits, or scones. It makes a great cake filling, too.
Grapefruit juice alone isn’t acidic enough to thicken into the creamy deliciousness that you know as a citrus curd so you have to add a little lemon juice. A fact I discovered years ago before finding this recipe, after wasting 8 egg yolks and 2 sticks of butter in a mixture that just wouldn’t thicken.
The color of your curd will depend on the color of your grapefruit. This batch was a very pale, orangey yellow. A previous batch was from a beautiful ruby Texas Rio Star grapefruit and it was a pinkish, salmon color.
A smooth, citrusy, and tart concoction that you can smear over angel food cake, toast, or scones.
- 2 eggs
- 1/3 cup sugar
- 1 Tbsp grapefruit zest (about 1/2 a large grapefruit)
- 6 Tbsp grapefruit juice (about 1/2 a large grapefruit)
- 2 Tbsp lemon juice
- Pinch of salt
- 1 stick of butter, cut into 4 pieces
- Whisk the zest, juices, sugar, and eggs in a bowl set over a saucepan of simmering water. Add butter and whisk constantly, until thickened and smooth (a thermometer should read 160-170F).
- Strain curd through a fine sieve set over another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
- Curd will keep a week in the fridge covered.
Yields: 1 1/2 cups
Estimated time: 20 minutes