ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grapefruit Curd

Yield 1 cup (serving size: 1 tablespoon)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.