Grapefruit Curd

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.

Yield: 1 cup (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 56
  • Calories from fat: 43%
  • Fat: 2.7g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.8g
  • Carbohydrate: 7.4g
  • Fiber: 0.4g
  • Cholesterol: 57mg
  • Iron: 0.2mg
  • Sodium: 16mg
  • Calcium: 8mg

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

Preparation

  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.
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