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Tangy grapefruit curd can be made at home in minutes! Add a dollop to your breakfast biscuit and indulge.
You might be familiar with lemon curd, but have you tried grapefruit curd?
Grapefruit is somewhat more acidic and bitter than lemon, but it works just as well to make a luscious curd topping.
Fruit curds are made with just juice, sweetener, butter, and eggs, so it’s incredibly easy to make at home!
Ingredients for grapefruit curd
To make grapefruit curd, you need just a few ingredients.
Grapefruit juice – You can use store-bought grapefruit juice, or squeeze it yourself. I prefer to squeeze it myself for the freshest taste.
Make sure to remove any seeds or large bits of pulp. A small amount of pulp is fine if you aren’t aiming for a perfectly smooth curd.
Eggs and egg yolks – Extra yolks are added to make curd especially creamy. The whites in the whole eggs help to lift the flavor and make it somewhat lighter while still lush.
Honey – I like the flavor honey imparts on curd. You can use regular sugar if you like, keeping in mind that it will take a little longer to dissolve while heating.
Salted butter – Butter is what gives curd its silky texture. Cut it into small pieces ahead of time so you can add it piece by piece to the curd.
If you use unsalted butter, be sure to add a small amount of salt to the juice mixture.
How to make grapefruit curd
First, you’ll want to set up a double boiler on the stove. Most people don’t have a special double boiler pot, but you can mimic it with what you have.
Fill a small saucepan with a few inches of water and set it over medium heat to simmer.
Next, find a stainless steel or heatproof bowl that can sit comfortably on top of the pot.
The bottom of the bowl should not touch the water but rest several inches above. I use a stainless prep bowl for this.
Take the bowl and add to it the grapefruit juice, honey, eggs, and egg yolks. Whisk to combine.
Set the bowl on the simmering pot of water and cook for a few minutes, whisking to dissolve the honey.
Once it is even in consistency and fully warmed, start whisking in the butter by adding a couple of pieces at a time.
As you whisk, the butter will melt into the curd. Once the pieces are nearly fully melted, add more pieces.
Continue adding butter and whisking until all the butter is incorporated.
The curd should be smooth and noticeably thicker. It will coat the back of a spoon, but should not be as thick as a set pudding.
Remove the curd from the heat and pour into a jar or bowl. Cover and refrigerate for at least 2 hours before serving so that it is completely set.
When cooking your grapefruit curd, be careful to not heat it too quickly or at too high a temperature, otherwise your eggs can cook in the mixture.
If that happens, don’t worry too much! You can easily strain any lumps out after it is finished cooking.
Note that while red grapefruit provides pink juice, the richness of the eggs creates a golden curd.
If you want to have a pink curd, you can add food coloring, but I prefer keeping the curd as it is.
What to serve with grapefruit curd
It’s also excellent in crepes or as a filling for swirl buns.
You can also use curd to fill delicate pavlovas, or as a layer cake filling. We love it on top of angel food cake!
Try it with fresh strawberries — the sweet berries will contrast the bitterness of the grapefruit.
However you eat it, grapefruit curd is a wonderful way to enjoy grapefruit season.
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- 1/2 cup fresh grapefruit juice, seeds removed
- 1/4 cup honey
- 2 large eggs
- 2 large egg yolks
- 5 tablespoons salted butter, cut into pieces
- Fill a saucepan with 2 inches of water and set to simmer.
- In a stainless steel or heatproof bowl, whisk together grapefruit juice, honey, eggs, and egg yolks.
- Set the bowl over the simmering water and cook, whisking to melt the honey and blend the ingredients.
- Whisk in butter, a few pieces at a time, whisking until all the butter is incorporated. It should be thick enough to coat the back of a spoon.
- If your curd looks lumpy, press it through a sieve. Pour into jars and store in the refrigerator for at least two hours before serving. The curd will keep in the refrigerator for about a week, or 1 month in the freezer.
- Makes about 1 ½ cups
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…