Ginger Grapefruit Curd
I love grapefruit and one of my favorite things to do with it is to make grapefruit curd. I put the curd on top of cookies, muffins, scones, and even fill them in little pie tins to make tarts. I think grapefruit definitely offers a nice twist to your typical lemon curd because grapefruit has that bitterness that really adds a depth of flavor to the curd. By the time you add your sugar - even though the bitterness is still there, it just matures the curd making it a bit more sophisticated tasting.
Now, grapefruit curd is fine by itself, but I decided to add yet another twist to this. I love mixing citrus with something spicy and ginger does just that, but in a way that is so complimenting that it makes the citrus flavor pop.
Microwave grapefruit for 20 seconds for easy juicing
Eggs, butter, sugar, zest
Double boiler for a creamy curd
Grapefruit curd ready to be jarred!
(Makes 2 cups)
- 1 cup freshly squeezed grapefruit juice - 5 tablespoons unsalted butter (melted) - 1/4 cup sugar
- 1/8 cup honey - 2 large egg yolk - 2 large eggs - 1/8 teaspoon salt - 2-3 tablespoon freshly squeezed lemon juice - 1 tablespoon ginger powder or fresh ginger juice
1. Reduce grapefruit juice in sauce pan till about half cup.
2. Whisk melted butter, sugar, salt, yolks and eggs in a glass bowl.
3. Add grapefruit juice, lemon juice, and ginger juice or powder. 4. Over a double boiler with simmering water, slowly whisk the mixture until it is thick enough to coat the back of a spoon. The process will take about 10 minutes. Keep a close watch on the curd so as not to cook it. 5. Serve over your favorite cookies, muffins, scones, etc.