Grapefruit Curd

Grapefruit Curd


I've been grapefruit crazy since seeing my pal, Amanda, posted an amazing looking ginger and vanilla bean grapefruit almond tart. To start the craze, I'm going to show you some grapefruit curd that I threw together. Just to warn you, I added a little pink gel paste color to make it gorgeous. Leave it out if you're going for all natural.

I've said it before, but I'll say it again. Curd is such an awful name for how fan-stinkin'-tastic this stuff tastes. If you haven't tried it on toast yet, do it. It's better than any marmalade you'll find. Another idea is to use it as filling for some french macarons.

Grapefruit Curd

Grapefruit Curd

I wanted the grapefruit curd to have a zing. It's pretty tart, but still sweet. If you look closely, you can see all the little pieces of zest. That's all flavor. Delicious, tangy flavor.

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Like I said up above, I did add some pink coloring. I wanted it to look like the pulp of grapefruit. Of course, completely unnecessary. If you make this with no special colors added, it will probably look like lemon or orange curd. No biggie.

Grapefruit Curd

Grapefruit Curd

Grapefruit curd in a jar.

Grapefruit Curd

Sweet and tangy grapefruit curd. It's gorgeous and tastes great on anything. It's the season to get sweet, juicy grapefruit, so don't miss out.
4.50 from 6 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 2 cups
Calories 496 kcal


  • 6 egg yolks
  • zest from 1 grapefruit
  • 1 ¼ cups granulated sugar
  • ¼ teaspoon salt
  • ¼ cup cornstarch
  • 2 cups grapefruit juice
  • 3 tablespoon butter cold


  • 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.


To store curd, place in the lowest shelf in the refrigerator for up to 2 weeks.


Calories: 496kcalCarbohydrates: 43gProtein: 10gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 628mgSodium: 458mgPotassium: 447mgFiber: 0.4gSugar: 27gVitamin A: 1320IUVitamin C: 63mgCalcium: 94mgIron: 3mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)


This probably isn't going to be the curd for you if you want to use it in a pie. It isn't nearly firm enough. It's definitely better be used on layered desserts, toast, on top of ice cream, directly from the spoon. You get the point.

Grapefruit Curd

Grapefruit Curd

I feel like people either love grapefruit or hate it. How do you feel about it?

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  1. I can’t wait to make this beautiful grapefruit curd for a Christmas gift for friends.
    How long will it last in the refrigerator and how long can it be unrefrigerated in a gift basket!

  2. Ok, I have to admit first that 1) I didn't read the blog post OR the entire recipe all the way through before I started this, because I was so excited to try it. But, having said that, there are a few things about the way it's worded that I find complicated, and I just wanted to give you a heads up in case you agreed after reading my thoughts.

    First, the recipe calls for egg YOLKS, so the first step being separating the egg threw me off: "Set aside the egg whites from another recipe." Unfortunately, I set them aside thinking I was going to use them later in THIS recipe (I think maybe it's the "FROM another recipe", rather than FOR that might have confused me). Of course, this eventually spelled disaster, plus wasting 6 eggs and 5 grapefruits I painstakingly zested and squeezed for naught.

    Anyway, like I said, that's all my bad for not reading it all first. Here's the part I think you might want to consider changing: "In a medium saucepan, add in the sugar, salt, and cornstarch." Because you say to ADD IN, I added it to the egg yolks and the zest that you mentioned in the previous step. I think what I was supposed to have done was START with sugar, salt and cornstarch, while leaving the zest and yolks alone, together, for later. Then if I add the juice and continue with the recipe as written, it would work nicely. I got to the part about tempering the yolks and realized my mistake. Such a shame to waste all that beautiful grapefruit and what was turning out to be lovely...

    I hope you don't mind my pointing this out. I totally understand if you want to delete my comment for fear that it reads like criticism. It's not, I just thought it could potentially be helpful to anyone else who might be similarly confused by the first few steps...

    Off to make a new batch correctly!

    1. Hi Stacy! Thanks for such a detailed comment- very helpful as well. I will look into changing the wording so it is more clear. I hope your second batch turned out perfectly. Enjoy!

    1. Hi Melinda- You should be able to can the curd. Follow canning directions for any kind of lemon curd and this grapefruit curd should can fantastically.

  3. Love the the recipe and I was able to tempered the egg yolks. Super nervous, but now I can finally do something with all the grapefruits in our tree.

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