Grapefruit Curd

I love finding ways to use all the beautiful, in season citrus right now! This grapefruit fruit curd is super smooth and has a perfect balance of sweet, tart, and buttery.

Use it as a filling for tarts, cupcakes, cakes, etc; or just spread it on a biscuit or toast for a delightful treat.

Grapefruit Curd

Yield: about 1 and 1/2 cups


  • Juice and zest of 2 Grapefruits (about 1 and 1/2 cups of juice)
  • 1/3 cup Sugar
  • 2 egg yolks
  • 2 whole Eggs
  • 4 tablespoons unsalted Butter, cubed
  • 1/4 teaspoon kosher salt


1. In a saucepan over medium heat, add the grapefruit juice and zest. Reduce the juice by about half, until you have 3/4 cup. Turn off the heat.

2. In a medium bowl, whisk the eggs, egg yolks, and sugar, together. Temper the egg mixture with the juice. To do this, stream about 1/4 cup of the juice into the egg mixture while whisking. Do this once or twice more before adding all of the juice into the egg mixture. Pour all of it back into the saucepan.

3. Over medium- low heat, continue stirring until the curd has thickened and can coat the back of a spoon. You don’t want it to get to the point of boiling. It should take around 8 minutes. Remove from the heat.

4. Set a mesh strainer over a bowl and strain the curd to remove any solids. Add the salt and cubes of butter to the curd and stir until melted.

5. Put a layer of plastic wrap right on the surface of the curd to prevent a skin from forming. Refrigerate for at least an hour. It will thicken as it cools.

This will keep in the fridge for a couple of weeks, or in the freezer for several months.

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