Grapefruit Curd

10 Feb


One of the finest things about living in Texas is the citrus in the winter time. Grocery stores will have HUGE bags of amazing Texas grapefruit for ridiculous prices. And Texas has some great grapefruit. The Rio Star is my current favorite. It is plump, with a beautiful rosy color, very juicy, with almost a vaguely spicy flavor.

A few nights ago, our friend Danielle brought over an 18-lb bag of grapefruit (we had gotten one of these jumbo bags from the Whole Foods before– for $9!). While we do actually eat a grapefruit and a half each every day, an 18-lb bag is still a lot.

So we tried to make grapefruit curd (think, lemon curd but different), from the Martha Stewart Living from March 2012.

I think it worked out fairly well! It’s tangy, rich, and smooth. Very tasty indeed. We set the breadmaker to whip us up some honey whole wheat bread this morning, and ta-da! Grapefruit curd on fresh bread. Happy Friday to us!


  • 1 c grapefruit juice, plus 3 tbsp grapefruit zest
  • 3 eggs plus 3 egg yolks
  • 1/3 c sugar
  • coarse salt
  • 4 tbsp unsalted butter, cut into small pieces


  • Boil grapefruit in a small saucepan on medium heat. Reduce heat and summer until juice is reduced by half. Cool in an ice-water bath.
  • Whisk together eggs, yolks, sugar, juice, zest, and pinch of salt in a double boiler. Whisk constantly for 6-7 min, until it starts to thicken sufficiently. Remove from heat and whisk in the butter chunks.
  • Pour mixture through a sieve in a bowl in an ice bath. Once cool, cover with plastic wrap and refrigerate until cold.

One Response to “Grapefruit Curd”


  1. Grapefruit Scones « Kitchen Mess - February 27, 2012

    […] the heck out of the initial recipe, but it turned out tasty, especially with the aid of the grapefruit curd, which we topped it with. I have to say, scones for dessert are pretty damned […]

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