Ginger Grapefruit Curd Food

GRAPEFRUIT CURD

Grapefruit Curd image

The flavor is buttery and bright with a good balance of tang and sweetness. Store in the refrigerator. Kept refrigerated, grapefruit curd will last for about 1 week, or up to 1 month in the freezer.

Provided by lutzflcat

Categories Desserts Fillings Fruit Fillings

Time 35m

Yield 10

Number Of Ingredients 6

Ingredients

1 cup freshly squeezed grapefruit juice, strained
1 medium grapefruit, zested
¼ cup white sugar
3 large egg yolks
1 large egg
5 tablespoons unsalted butter, cubed

Steps:

Pour grapefruit juice into a small saucepan over medium-high heat and bring to a simmer. Simmer until juice is reduced to about 3/4 cup, 3 to 4 minutes. Transfer to a measuring cup to cool slightly; stir in grapefruit zest.
Whisk sugar, egg yolks, and egg in a bowl until smooth. Whisk warm juice into egg mixture. Pour back into the saucepan and heat over medium heat, stirring constantly, until the mixture has thickened to the texture of warm pudding and is thick enough to coat your spoon, 8 to 10 minutes.
Pour the curd through a mesh strainer into a clean bowl to remove zest and any bits of cooked egg. Add butter to the warm curd; stir until butter has melted and the curd is smooth. It will continue to thicken as it cools.

Nutrition Facts : Calories 112.9 calories, Carbohydrate 10 g, Cholesterol 95.3 mg, Fat 7.6 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 10.4 mg, Sugar 6.9 g

GRAPEFRUIT CURD

Grapefruit Curd image

This is a tea-time treat sandwiched between sponge cake layers or as a filling for scones or tarts/pastries. Recipe source: Teatime

Provided by ellie_

Categories Citrus

Time 50m

Yield 1 16 ounce jar

Number Of Ingredients 4

Ingredients

5 1/2 tablespoons butter
2/3 cup sugar
3 egg yolks, beaten
1 pink grapefruit, grated zest and juice

Steps:

In a doubleboiler place the butter in sugar in the top pot over simmering water, stirring until the butter melts and the sugar is dissolved.
Stir in egg yolks, grapefruit zest and juice, stirring until mixture thickens (20-30 minutes).
Spoon into a warm, sterilized jar and seal.
Store in refrigerator for up to 1 month.

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