Grapefruit Curd

I’ve been doing quite a bit of baking lately (with pictures to come!).  After baking many items that required copious amounts of egg whites, I began to acquire quite the store of egg yolks.

Whats a girl to do with so many yolks?  As it turns out, after some googling, I found out the perfect thing to do is make curd!

Curd is an amazing food.  It has a soft jelly-like consistency and manages to be both sweet and sour at the same time.  You can even spread it on scones!  What a wonderful invention.  Now, I’ve spent years coveting the traditional lemon curds you find in grocery stores, often covered in a thin layer of dust in the British isle, or something obscure like that.  I am not sure why some people consider curd only acceptable for elderly woman at tea time.  But you can put it on ice cream, with oatmeal, in yogurt, and in macarons!  (soon to be made)  Curd is delicate and delightful and if you have not tried it, you certainly need to.

As it turns out, curd is actually incredibly easy to make.  I would highly recommend giving it a try if you have some aging fruit and older eggs. I had the perfect companion to the abandoned yolks, an aging grapefruit.  So in quite a complementary way, my soon-to-be discarded scraps became delicious grapefruit curd.  I love it when cooking turns out that way.

From Good Life Eats

1/2 cup grapefruit juice
2 tablespoons lemon juice
1 tablespoon grapefruit zest
1 – 1 1/2 cups sugar
8 egg yolks
10 tablespoons butter, sliced into tablespoons

In a saucepan, combine first 4 ingredients.  Heat over medium heat until the sugar mixture reaches a simmer.  Make sure all the sugar is dissolved, then turn heat down to low.

Whisk egg yolks until smooth.  Pour approximately half of the warm dissolved sugar mixture into the bowl with whisked egg yolks. Vigorously whisk together until combined.  Then, pour the combined egg and sugar mixture back into the saucepan with the remaining sugar and juice mix.

Continue to cook over low heat while whisking until mixture thickens and coats the back of a spoon, which should take about 5-10 minutes. Remove from heat and stir in the butter 1 tablespoon at a time.

Cool to room temperature then store refrigerated in an airtight container for about a week.

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