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Grapefruit Curd

Rated as 4 out of 5 Stars

"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."
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35 m servings 113
Original recipe yields 10 servings


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  1. 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.
  2. 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.
  3. 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.


  • Cook's Note:
  • Simmering the grapefruit juice will intensify the fruit flavor.

Nutrition Facts

Per Serving: 113 calories; 7.6 10 1.8 95 10 Full nutrition

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I left some of the zest in and it made it even better after it sat for a few days in the fridge.