Post image for Pink Grapefruit Curd with Honey

Pink Grapefruit Curd with Honey

by Laura on April 14, 2012

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.


{ 9 comments… read them below or add one }

1 Judy Budreau April 16, 2012 at 10:12 am

Oh, wow, Laura, does this ever sound good! I am going to make it while there are still those lovely pink grapefruits from Texas. And I like that idea of “cooking without a net”… what fun. It’s good to be brave in small things, leads to bravery in the larger scheme…

2 Laura April 16, 2012 at 1:01 pm

I hope so, Judy! I have some leaps of faith to make soon, so I’ll need all the bravery I can muster. And if you’re busy, stop by. I have an extra jar for you. xo

3 Jen April 17, 2012 at 12:51 pm

The picture is cute with the small jars- I love it!

4 Joyce April 23, 2012 at 9:54 am

Ah citrus curds! So bright and great.
I miss having farm-fresh eggs to make curds with. Last time I made a lime curd with supermarket eggs it was just too yolky and eggy, such a sad waste.

5 kris jacobson April 24, 2012 at 4:26 pm

How lovely!

6 Laura April 28, 2012 at 9:28 pm

Thank you, Kris. xo

7 Laura April 28, 2012 at 10:01 pm

Joyce, I love my fresh eggs, too. Factory eggs just don’t compare.

8 Amanda May 3, 2012 at 8:24 pm

Love the idea of this piped on plain cookies. :) You have a beautiful blog here, I am enjoying learning more about a fellow Minnesotan! :)

9 Laura May 4, 2012 at 8:40 am

Thank you, Amanda! I appreciate that so much. Your blog is gorgeous, and I love all of your lovely cake tutorials. I hadn’t put together that we’re both in Minnesota. What a nice surprise.

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