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 🙂
Now that I’m… older, I’ve grown to appreciate the fruit in many forms: broiled, margarita form, cookie form, and cake form. But let’s be honest – mostly in margarita form.
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
I’ve made lemon and raspberry curd before but I’ve never thought about making it with grapefruit. I bet this would be delicious in a cake or a cupcake as well!
I just wish the word ‘curd’ sounded as beautiful as this stuff tastes.
Neat! Lemon and lime curd are the only flavours I’ve tried! This sounds lovely.
This sounds wonderful. I love lemon curd and the grapefruit has such a nice tang to it.
This is lovely. I am bored of having my toast with those strawberry or orange jam.
This grapefruit curb looks so yummy. I hope it is sweet, I always prefer sweeter spread for my toast. 🙂
This looks so beautiful with the zest sprinkled throughout. I’ve made grapefruit curd before but never could figure out what to really put it on – thanks for the good ideas!
For some reason, the word curd has always bothered me. And for years, made me NOT want to eat anything called curd. Then, I wisened up and tried lemon curd and we’ve had a love affair ever since. I’m dying to try this recipe! If lemon curd tastes amazing, this has to be just as good, if not better! And it’s a great spread for holiday treats. I’ll be testing this out for sure!
I think this would be a really lovely gift. Thanks for sharing this, the lower acidity of grapefruit would have never occurred to me.
I’m with Branny- “curd” is not a very appetizing word. I may have to get over it, though, and try this… spread. It’s looks delicious!
Ha! I guess I’ve never really thought about it 🙂
I looooove citrus curds. That tip about the acidity is so genius! I will definitely keep that in mind. Major props–this is a beautiful post about an absolutely delicious recipe 🙂
I MUST try this with angel food cake! I have alwats loved grapefruit – does that make me an old soul?
I fell in love with grapefruit at an oldER age also…and now I’m smitten. Plus i love just about anything in curd form!
Oooh- this looks glorious. What a great way to use up the tasty citrus fruit this time of year. Can’t wait to try this!
Wow! Thanks for sharing. I just made my first batch o grapefruit curd – before looking at this. It is indeed a little runny, but still tastes fabulous. I’ll add lemon juice next time! thanks
Thank you so much for this recipe! I made it yesterday and it is GORGEOUS. Made a few changes by using 3 eggs and upped the sugar to 1/2 cup and salt to 1/4 tsp. This stuff is delicious on an angel food cake (as pictured) or even straight out of the bowl. I made the mistake of cooking a little too long (wanted to make sure it was thick enough), and it started cooking out the egg. But running it through a fine mesh strainer took care of the little egg pieces and it was still to-die-for delicious.
Hello! I’ve made this recipe a couple times now and it’s delicious and a family favourite. My only recommendation is to use unsalted butter. I made that mistake once and it was off-putting. Thanks again!
So I know this recipe was posted in 2011 but I just had to comment even though it has been so long. I pinned this 4 years ago and have been wanting to make it since then. Lemon curd is always too “lemon-y” for me so I was sure I would like this better. I was right! It is amazing! Thanks so much for the recipe. So many other recipes call for egg yolks so I found this one easier. I even halved it because I live alone and figured I wouldn’t need the whole batch. Thanks so much for posting this 5 years ago! So tasty. Now I have to go make some biscuits…