Grapefruit Curd

The joyful collision of my refrigerator running over with eggs and winter citrus is Grapefruit Curd. This makes me very very happy, I love to use up things I have in abundance and folks we have got eggs. WOW. The very warm weather we've been having has been a boon to egg production and we're stocked up and full in the fridge. Which is perfect because now I have a few people ready to buy our extras.

This is a soft set curd for a tart, not quite stiff enough to put in cake layers but delicious and perfect for a tart. Hmmm now I need to use the new tart pan I was gifted for Christmas and this Grapefruit Curd and make a tart, joyful collision number 2! Wonder what I should use for fruit? Mango? Supremed grapefruit? Or maybe I should just forget it and eat the curd out of the jar while hiding in the pantry? I am secretly hoping for the last option here.

Grapefruit Curd

4 egg yolks slightly beaten
1 whole egg slightly beaten
1/2 cup of fresh squeezed grapefruit juice
1 cup sugar
2 TBSP butter

press the egg yolks and the eggs through a sieve into a heavy sauce pan
rinse the sieve and pour the fresh juice through it to capture the pulp
add the sugar and stir to combine
turn a burner on to medium low and cook stirring constantly until the mixture thickens
about 13-14 minutes
when it is thick remove it from the heat
pour in a bowl and stir in the butter until melted

cover with plastic wrap right on top of the curd and refrigerate until cool and more firm
use to top a tart or fill small tartlet shells

A note on curd--do not let it boil or you'll have scrambled eggs in your curd, if that happens keep cooking until the curd is thick and then pass it through the sieve again to remove lumps.

So good and super simple. Now about that tart...forget that where's my spoon?




Peace and Love--