Ruby grapefruit curd
I have a rather special post in store for tomorrow. It involves a swoon-able Mother’s Day cake and this ruby grapefruit curd. There’ll also be caramel, frosting and flowers. All the things that make celebrating with cake, a necessary indulgence.
Some years back, my mom-in law shared her recipe for how to make a quick lemon curd with me. Since then, it’s the only way I make a curd. It does away with fussy double boilers and the risk of the mixture splitting. In the past, I’ve used it to make traditional lemon curd and a tart granadilla-orange curd. I’m intent making a blood orange curd this winter, but locally, these citrus beauties are rarer than hen’s teeth.
For today’s recipe, I’m opting for ruby grapefruit. It lends a slightly bitter note to the curd which I love. To balance the acidity, I’ve added lemon juice. Its sour character brightens and lifts the taste. Then, and this is an important step, I reduce the juice to concentrate the flavours and to yield a nett volume of 80ml. To thicken and enrich the curd, I add 2 whole eggs plus 2 yolks. The result is a lusciously creamy textured curd. Slather it onto sourdough toast for breakfast or serve with scones and cream for tea. Or, pop in tomorrow for a slice of Vanilla and orange cake with grapefruit curd.
Ruby Grapefruit curd
- 125ml (1/2 cup) ruby grapefruit juice, strained
- 60ml (1/4 cup) lemon juice
- 250ml (1 cup) Natura Sugars Golden Castor Sugar
- 2 eggs plus 2 egg yolks
- 45ml (3 tablespoons) butter
- pinch of salt
- Place grapefruit and lemon juice in a small saucepan. Bring up to the boil and reduce by about half. The liquid should measure 80ml.
- Pour the reduced citrus juice into a heat-proof bowl. Add the sugar, eggs and yolks and whisk to combine. Microwave on high for 1 minute. Whisk, then microwave for another minute. Repeat twice more. Whisk again and cook for another 30 seconds
- Add the butter and salt and whisk together until the butter is melted and the curd, smooth. Pour into a sterilised jar and seal. The curd will keep well for at least a week, stored in the fridge.
Here are several of my favourite citrus inspired recipes
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