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Grapefruit curd recipe

1 rating

Whether it's used for a trifle, a tart or spread on toast, this sweet, citrus curd starring tangy seasonal grapefruit is too good to miss! It also makes enough to gift to friends or family who love a homemade spread. See method

Makes 3 jars (62 x 1 tbsp)
Takes 45 mins
39 calories / serving
Vegetarian
Gluten-free

Ingredients

3 red grapefruits, zest and juice
1 lemon, zest and juice
200g caster sugar
100g cornflour
1 egg, beaten
3 egg yolks
pinch of salt
100g butter, diced

Each serving contains

Energy
165kj
39kcal 2%
Fat
2g 3%
Saturates
1g 5%
Sugars
4g 4%
Salt
0g 0%

of the reference intake
Carbohydrate 5.4g Protein 0.4g Fibre 0g

Method

Put the grapefruit zest and lemon zest in a heatproof bowl, add the caster sugar and rub in with your fingers. Stir in the cornflour, then gradually whisk in the grapefruit juice and lemon juice. Set over a pan of simmering water, making sure the water doesn’t touch the bowl.
Beat the egg and egg yolks with a pinch of salt in a separate bowl. Once the grapefruit mixture has warmed through, whisk in the eggs. Cook for 15-20 mins, whisking often, until thickened and the whisk leaves a trail in the curd.
Remove from the heat and whisk in the diced butter, a cube at a time, until combined and glossy. Ladle into sterilised jars*, seal and set aside to cool.
Store in the fridge - it’ll keep for up to 1 month. Once opened, keep for a week.

*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

See more Breakfast recipes