Grapefruit is one of our favourite flavours to work with, it’s sweet, sour and delicious.
We’ve made lemon curd, passionfruit curd and even lime curd in the past but grapefruit curd is something we have been wanting to try and isn’t something you come across that often.
This recipe was used to make our Pomegranate, Pink Grapefruit & Pistachio Pavlova and it added the perfect amount of zing to balance out the sweetness of the meringue.
First we started by zesting and juicing the grapefruits and boiling it with some sugar and the butter, then we decided to add a little lemon zest to make it a touch more tart.
- 2 grapefruits, zest & juice
- zest of a lemon
- 80g butter
- 200g sugar
- 4 egg yolks
- 1 egg
- 1 tbsp honey
- Add the juice, zest, butter, honey and sugar to a saucepan and bring to a boil
- In a separate bowl, whisk the eggs together then gradually add the hot juice mixture to the eggs, whisking as you go
- Tip the curd back into the saucepan on a medium heat, continue to stir till your curd begins to thicken and coats the back of a spoon.
- Transfer the curd into sterilised jars and allow to cool before serving.
Homemade curd tends to be a little bit runnier than a shop bought curd, probably the lack of preservatives and cornflour… but we also reduced the amount of butter in ours compared to a lot of recipes for lemon curd as we wanted it to be tart, a little sour and the grapefruit to really come through rather than it be too creamy and buttery. We love the way it turned out and can’t wait to use it in more recipes!
