Curd is a really awful word for something that is incredibly delicious. In fact, curd is probably one of my favorite treats. When I was in high school, my mom made lemon tarts. Crispy, flaky shells filled with silky lemon curd. We took a trip to Disney World during my junior year and stopped by the French patisserie in EPCOT. Of course, they had lemon tarts and we ordered one, plus a half dozen other treats. And while it was good, it was nowhere near my mom’s lemon tart. Seriously, that woman makes my favorite things. If the world were to end tomorrow, I would want to eat my mom’s lemon tarts as my last meal. But I would probably avoid using the word curd because it sounds ghastly.
Recently, I came into possession of a large number of grapefruits. I knew they would go bad before I would eat them all. Consider me the world’s slowest eater of grapefruit. I wasn’t sure what to do with all of them, short of giving them away. So I figured why not test my hand at grapefruit curd. It had to be at least half as good as its lemony twin, right? And yes, it was… it may have even been better. I spooned some into a tart shell. And over top of vanilla ice cream. And maybe directly into my mouth… Sweet and sour at the same time, silky smooth. Grapefruit curd is my new favorite dessert.
- 3 eggs
- ¾ cup sugar
- ⅓ cup freshly squeeze grapefruit juice
- 4 Tbsp. unsalted butter, room temperature.
- Place a stainless steel bowl over top a saucepan of simmering water. In the bowl, whisk together eggs, sugar and grapefruit juice until blended.
- Cook, stirring constantly until the mixture thickens, about ten minutes. Remove from heat and pour through a strainer to remove any lumps.
- Cut the butter into small pieces and whisk into the mixture until butter has melted. Cover immediately and let cool. Mixture will thicken as it cools. This will keep in the refrigerator for a week.