Grapefruit Curd

grapefruit on board with curd in jard

grapefruit on board with curd in jard

Curd.  Sounds disgusting, I mean really, what kind of a word is that?  It reminds me of the word curdled, and lets be honest, that word isn’t often said with a smile across your face.  But throw the word citrus in front…o-m-deliciousness, it’s amazeballs, and if you try and argue with me about it, you’ll lose, because I’m stubborn and I’ll wear you down.  Just ask Max.

This is not an overpowering grapefruit flavor, it’s subtle and just the right amount of sweet.  It doesn’t smack you in the face with that sour note either, perfect for tarts, crepes, licking off the spoon, you get it.  I have plans this week to use it in a crepe cake with cardamom vanilla cream, stayed tuned!

grapefruit on board

grapefruit on board

grapefruit on board

grapefruit on board with zest sugar in glass jar

grapefruit on board with curd in jard



grapefruit on board with curd in jard

grapefruit on board with curd in jard

Grapefruit Curd

  • Author: Bethany Maloney
  • Prep Time: 20 min
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 2 cups 1x


Subtle not too overpowering grapefruit curd, perfect for just eating with a spoon if you like!



  1. 2 cups grapefruit juice, from about 6 grapefruits
  2. 1 cup granulated sugar
  3. 5 tablespoons grapefruit zest
  4. 10 tablespoons unsalted butter, at room temperature
  5. 3 large egg yolks, room temperature
  6. 4 large eggs, room temperature
  7. 1/4 teaspoon salt


  1. Add the grapefruit juice to a medium saucepan over medium-high heat. Simmer until reduced by half, then remove from the heat to cool.
  2. In a medium bowl, combine the sugar and grapefruit zest, mix well.  The zest will release its natural oils and yield a more flavorful curd.
  3. Using your mixer of choice, cream the sugar mixture with the butter until fluffy. Add the egg yolks, eggs and salt, mix until combined. Dont worry if the mixture looks a bit curdled, that’s okay.  Add the cooled, reduced (one cup) grapefruit juice and mix well.
  4. Add the mixture to a medium saucepan. Over medium heat, cook while whisking constantly, until the mixture thickens, usually about 15 minutes.  The curd is ready when it will coat the back of a wooden spoon, and is the thickness of warm pudding.
  5. Transfer the curd to a bowl, top with a piece of saran wrap and refrigerate until cooled.


-If it looks curdled, just keep mixing, it will come together.







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