GRAPEFRUIT CURD RECIPE | MARTHA STEWART
Reducing the grapefruit juice concentrates the flavor in the curd. You will need only part of it for the Jasmine Shortbread Cookies, but you'll find plenty of ways to use up the remainder. Serve it with scones, biscuits, or pancakes; lighten it with whipped cream and fill tartlet shells; or dip cookies in it.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Bring grapefruit juice to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until juice is reduced by half, about 5 minutes. Let cool.
- Whisk together eggs, yolks, sugar, grapefruit juice, grapefruit zest, and a pinch of salt in a double boiler or a heatproof bowl set over (not in) a pot of simmering water. Cook, whisking constantly, until thickened, 6 to 7 minutes. Remove from heat, and whisk in butter, a few pieces at a time.
- Pour mixture through a fine sieve into a bowl set in a larger bowl filled with ice water, and stir until cool. Cover surface of curd with plastic wrap, and refrigerate until cold, at least 4 hours and up to 2 days.
GRAPEFRUIT CURD RECIPE | MYRECIPES
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.
Provided by MyRecipes
Yield 1 cup (serving size: 1 tablespoon)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 56 calories, CarbohydrateContent 7.4 g, CholesterolContent 57 mg, FatContent 2.7 g, FiberContent 0.4 g, ProteinContent 0.8 g, SaturatedFatContent 1.3 g, SodiumContent 16 mg
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