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.
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.
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.
Ingredients
- 6 egg yolks
- zest from 1 grapefruit
- 1 + 1/4 cups granulated sugar
- 1/4 tsp . salt
- 1/4 cup cornstarch
- 2 cups grapefruit juice
- 3 T . butter cold
Directions
- 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 1/2 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.
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.
I feel like people either love grapefruit or hate it. How do you feel about it?
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pam (Sidewalk Shoes) says
The photos are gorgeous and the curd sounds amazing!
Miranda says
Thank you, Pam!
Christine says
I have been looking for a way to use up some grapefruits! This sounds delicious. Your pictures are absolutely mouthwatering, too.
Miranda says
Thank you! This would be the perfect way to use them up!
Dini @ Giramuk's Kitchen says
I love fruit curd! (and I agree on the unfortunate name…) but never tried grapefruit curd before! Seriously how amazingly beautiful are these?? Wow! Pinning everywhere and I MUST make this soon! 🙂
Miranda says
Thank you, Dini. Yeah.. not such a great name for it. lol
Lisa says
I’ve never been a fan of grapefruit, but I wouldn’t mind giving this recipe a try. I do like a mix of tart and sweet so it sounds like something I would like. I may just join you on the grapefruit craze!
Miranda says
Yes, you have to at least try! I think the sugar helps balance out the tartness and still lets it have the perfect tang! You may just like it!
heather @french press says
lemon curd is SO good, I cannot believe I have not thought to try grapefruit curd! and your pictures are just gorgeous
Miranda says
Thank you Heather! It’s some amazing stuff!
cristina says
I think I have everything to make this beautiful/tasty grapefruit curd and love the color you’ve tinted it. With the 6 egg yolks…have to do something fun with those egg whites (do I hear French macarons, anyone?) Luv this…pinning and may just be making this weekend. Happy 1st day of Spring. 😉
Miranda says
Thank you! French macarons, meringue cookies or pavlova would be perfect too!
Linda @ Food Huntress says
I think the addition of the food coloring makes it more appealing. I can’t wait to make it. Sounds delicious!
Miranda says
Thank you! It was amazing!
Jenny (VintageSugarcube) says
Somehow I can almost taste that curb from here in San Diego. That first pick is on and pop’n!! I don’t think I’ve ever had grapefruit curd but I can imagine it blows the socks off it’s competitors.
Miranda says
It sure does!
Stephanie Stuart says
I’m going to borrow your “fan-stinkin’-tastic” if you don’t mind hahaa! Do you think I could substitute out the sugar for honey? This looks so refreshing!
Miranda says
Use it to death girl! I’ve never tried it, so I’m not positive how the substitution would work out. If you try it, I would love to hear about it though!
Bee says
I love the colour of this curd! Makes me think of a warm Spring / Summer day. x
Miranda says
I totally agree!
Kristi @ Inspiration Kitchen says
Miranda, I love grapefruit! And this curd looks amazing. I want to spread it on my breakfast toast! The color is beautiful too! Pinned!
Miranda says
Thank you! It is perfect for toast!
June Burns says
That looks wonderful! Such a cool color. I’d love some of this to spread on my toast 🙂
Miranda says
Thanks June! I’m pretty thrilled with the color too!
Karly says
OMG this looks amazing! I need to make this ASAP!
Miranda says
Thank you, Karly! It’s incredibly refreshing!
Marilyn Young says
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.
Miranda says
That’s awesome, Marilyn!