My love affair with “curds” all started with visits to Bulawayo in Zimbabwe to visit my grandparents when I was small. My nana had a majestic lemon tree in her garden that seemed to always be fully laden with large lemons. She used to make lemon curd and we would it have it on white bread (shock horror) for breakfast and it was truly the most magical thing we had ever tasted.
Grapefruits are a real winter fruit. I love how the different fresh produce adds to that feeling of season change. Grapefruits with their ruby red flesh that is sweet but sour is a real reminder that the temperatures have dropped in South Africa. Grapefruits are classified as citrus so I decided to try to make Grapefruit curd (opposed to lemon curd). I love how this curd recipe turned out – it is not as sweet as lemon curd due to the sour taste Grapefruits have. Grapefruits are large fruit so if your grapefruit looks more like a soccer ball add a little less juice than extracted to ensure it will set.
Prep Time: 30 Minutes
2 Grapefruits – Juiced and zested
3 Eggs (lightly beaten)
- Place a glass bowl over a pot of simmering water (like a double boiler).
- Add the butter, sugar and grapefruit juice into the bowl and stir until the butter has melted and the sugar has completely dissolved.
- Add the egg to the butter/sugar mixture and whisk the mixture over the simmering water until the mixture has thickened (+- 15 – 20 Minutes)
- Pour into sterilised jars.
Be patient – it does take a while to thicken. If you are impatient you can put 1 sheet of leaf gelatine that has been soaked in water into the hot mixture. This will allow the curd to set when it cools