The Pioneer Woman Tasty Kitchen
Profile Photo

Pink Grapefruit Curd

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Sweet, citrusy with a grapefruit twang, this curd will elevate the most boring scones to something heavenly!

Ingredients

  • 1 whole Ruby Red Pink Grapefruit (juiced)
  • 2 Tablespoons Grapefruit Zest
  • ½ cups Sugar
  • 2 whole Eggs
  • 2 whole Egg Yolks
  • 7 Tablespoons Unsalted Butter

Preparation

When choosing a grapefruit, make sure that it feels heavy for its size; this means it’s extra juicy inside!

Start by washing the fruit and zesting it. (Be careful not to zest the underlying white pith. It’s terribly bitter.) Set aside.

Roll the fruit on the counter under your palm to get the juices flowing and halve with a sharp knife.

Use a reamer or other juicing tool to extract as much juice as possible. You should get at least a 1/2 cup, if not a full 3/4 cup. Try to pluck out any pips, but it’s not necessary to strain it because then you would loose all the wonderful pulp. Unless you are put off by pulp, and then, by all means, strain!

Measure out sugar and put whole eggs and the yolks of two more eggs into a bowl. (Discard the extra whites or use for something else.)

Beat the sugar and eggs together until pale and creamy.

Put the butter into a double boiler and melt. Add juice and zest and mix. Whisk in the sugar/egg mixture and continue to whisk over very low heat until the curd has cooked into a custard and coats the back of a wooden spoon. Immediately remove from the heat and set aside to cool.

DO NOT boil or overcook this, as the eggs will curdle. If you accidentally curdle it, you can save it by pushing the mixture through a seive into a bowl, but then you lose your wonderful pulp, so be careful!

Also, if you use a two in one double boiler like me, make sure you take it out of the pan right away and let it sit in a bowl to cool. The residual heat will definitely cause it to curdle.

After it has cooled, put into a resealable jar(s).
Refrigerate and use within 3 weeks.

Makes 16 ounces of curd.

Eat it on toast, scones, or use it in a tart. It tastes DIVINE topped with meringue. Or you can just eat it out of the jar with a spoon like I do!

One Comment

You must be logged in to post a comment.

Profile photo of dollface

dollface on 5.18.2010

I can’t wait to make these. Any sort of tart curd is my favorite!

No Reviews

You must be logged in to post a review.

Related Recipes

Persimmon Coconut Chia Pudding
Profile Photo by Cookinglsl in Desserts
Smooth, sweet and creamy coconut pudding topped with flavorful persimmon jam....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Mexican Chocolate Pots de Creme
Profile Photo by Marianne Donahoe in Desserts
Mexican Chocolate Pots De Crème. A gluten-free, sugar-free and dairy-free...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Easy Overnight Chia Seed Breakfast Pudding
Profile Photo by Andrea Massaro // Chocolate & Sea Salt in Desserts
This Easy Overnight Chia Seed Breakfast Pudding is full of omega-3...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Vanilla Chia Seed Pudding
Profile Photo by warmvanillasugar in Desserts
Vanilla chia seed pudding made with coconut milk and maple syrup....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Chocolate Cherry Mousse with Amaretto and Olive Oil
Profile Photo by Kristin || The Buttery in Desserts
A rich chocolate mousse flavoured with amaretto and layered with a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Intermediate