Pink Grapefruit Curd
Just when Winter has you convinced to hibernate forever, along comes tart and sunny grapefruit curd.
Pink Grapefruit Curd
About this time of year I come to a fork in the road. I feel a little like Punxsutawney Phil. Either I can push through the end of Winter with my chin up knowing Spring and Summer are just around the corner or, the cold dreary days make me want to bury myself under my down comforter, never to be seen or heard from again. This week, after making a batch of grapefruit curd, I realized that this bright, beautiful spread is what was going to see me through until spring.
Fruit curd is about the easiest thing in the world to make in your own home. It requires very little preparation and equipment. Also, the whole process takes roughly 10 minutes. “How long?”, you say. You heard me…..10 minutes. I can not impress upon you how wildly different (read better) homemade curd is versus whatever is in that jar on the shelf at the store with a Lemon Curd label on it. Also, when making your own curd, you can mostly use whatever citrus you like. You just want to make sure that the juice combination is on the tart side so that the curd sets properly and is balanced with the sweetness.
I chose grapefruit curd this time around because I wanted a hint of bitterness. It’s lovely on a thick slice of toast in the morning or spooned over a scoop of vanilla ice cream after dinner. Hello, sunshine! – Heather
1 cup sugar
8 large egg yolks
finely grated zest and juice of 1 pink grapefruit and 1 lemon (about a cup of juice)
1/4 teaspoon Kosher salt (pref. Diamond Crystal)
10 tablespoons, cold unsalted butter, cut into 1/2-inch cubes
In a small saucepan, whisk together sugar, egg yolks, citrus zest, and salt. Whisk in juice, add butter and set over medium-high.
Cook, stirring constantly, until butter is melted and mixture is thick enough to coat the back of a spoon, 5 to 7 minutes. Do not boil. Immediately strain through a fine mesh sieve into storage containers and press plastic wrap against surface of curd to prevent a skin from forming. Let cool, then cover and refrigerate for up to one month.