This pink grapefruit curd is buttery and silky and pleasantly piquant with a strong note of honey. Eat it smeared on toast, biscuits, or scones; stirred into plain yogurt or oatmeal or porridge; rolled up in a jellyroll or between cake layers; or piped into plain cookies.
Pink Grapefruit Curd with Honey
Yield: 1 ¼ cup
1 c. freshly squeezed grapefruit juice (from about 2 grapefruits), strained through a fine mesh strainer
5 egg yolks
½ c. honey
6 T. unsalted butter
a little pinch of salt
Grapefruit Curd Tips
- I am a no-net kind of cook, but if you’re wary of curdling, you may do one of two things: cook the curd over a double boiler set-up over barely simmering water, or fill a sink with ice water and plunge your pan into it and whisk madly until your curd recovers.
- The points at which you are most vulnerable to the dreaded curdle are when you add the grapefruit juice and as the cooking process reaches its peak. Be sure not to add the hot grapefruit juice until the butter is fully melted and the mixture is quite hot to the touch. Heating eggs gently in this manner is quite fine, but if you shock them with the hot juice you will be tossing out a pan of scrambled eggs. As you near the end of the cooking time, just stir vigorously.
- I do not use a whisk, as I feel it adds too much air to the curd.
- Focus your stirring towards the center of the pan, working to the outside occasionally. This will help to prevent curdling and burning.
- If you have just a bit or two of solid egg protein, fear not, it will be strained out in the last step.
- In a small pan over medium heat, bring the grapefruit juice to a simmer and reduce it by half.
- In a large saucepan over low heat, stir the whole egg, egg yolks, honey, and butter together until the butter has melted.
- Slowly add the grapefruit juice, stirring vigorously.
- Continue to stir the curd until it thickens and a finger run across your spatula or wooden spoon creates a separation that does not close, about five minutes. The curd will continue to thicken as it cools.
- Press the curd through a strainer into a medium bowl. At this point you may divide it into a jar or jars with tight-fitting lids and store it in the refrigerator for a month.
- Eat it smeared on toast, biscuits, or scones; stirred into plain yogurt or oatmeal or porridge; rolled up into a jelly roll or bewteen cake layers; or piped into plain cookies.