Grapefruit Curd

Cooking Light
If you don't have a double boiler, place a small saucepan or metal bowl over another saucepan filled with an inch or two of water. This sweet-tart spread will keep refrigerated up to a week.
1 cup (serving size: 1 tablespoon)


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2 teaspoons grated grapefruit rind (about 2 grapefruit)
2/3 cup fresh grapefruit juice
1/2 cup sugar
2 tablespoons fresh lemon juice
4 large egg yolks
2 tablespoons chilled butter, cut into small pieces


Combine first 5 ingredients in the top of a double boiler, stirring well with a whisk. Cook over simmering water until thick (about 10 minutes), stirring constantly. Strain juice mixture through a fine sieve into a bowl; discard solids. Add butter, stirring well with a whisk. Cool completely.

Created date

November 2005

Nutritional Information

Calories 56
Caloriesfromfat 43 %
Fat 2.7 g
Satfat 1.3 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 0.8 g
Carbohydrate 7.4 g
Fiber 0.4 g
Cholesterol 57 mg
Iron 0.2 mg
Sodium 16 mg
Calcium 8 mg