Grapefruit Curd
Recipe type: Condiment
Cuisine: Preserved
- 3 ruby red grapefruit
- 1½ cups of sugar
- ⅔ cup of lemon juice
- 6 eggs
- 8 tablespoons of butter
- 2 tablespoons of grapefruit zest
- Using warm water and a tiny squirt of soap wash your grapefruit and rinse very well.
- Using a microplane or the fine side of a box grater remove the zest from the grapefruit.
- Place the juice in a small pot an bring to a low boil.
- Reduce until you have 2 cups of liquid.
- Allow to cool.
- Place a small pot half full with water on the stove on medium high heat.
- Bring to a simmer.
- Place the juice, eggs and sugar in a stainless steel bowl and whisk until combined.
- Place the bowl on top of the simmering pot.
- Cook, stirring constantly until it becomes thick, about 10 minutes.
- Remove from heat and immediately pour through a fine strainer to remove any lumps.
- Cut the butter into small pieces and whisk into the mixture until the butter has melted.
- Add the zest and stir well.
- Ladle the hot curd into hot sterilized jars.
- Add the lids and screw bands until finger tight.
- Place the jars into a hot water bath and process for 5 minutes.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/?p=4347
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