bitter grapefruit curd recipe

With our grapefruit tree laden to breaking point I’ve been looking at new ways to use this much loved New Zealand backyard fruit. Sure there’s always marmalade, which I have been meaning to get onto making for about a month or so now… but I wanted to make something else. I love lemon curd also know as lemon honey in this part of the world, so I got onto thinking why not make curd using grapefruit? I set about making it one day last week, curds are so easy to make and a such a nice change from the usual jam on toast. The end result is almost like a cross between lemon curd and marmalade. You get the smooth creaminess from the butter and yolks, a little tang from the citrus, though not quite as much as in a lemon curd, then you get this interesting little bitter thing happening at the end, reminiscent of a good marmalade. Quite nice really. And while lemon curd will probably always be the favourite of mine, this definitely makes for an interesting change.

Funny how things go, the day I decided to make this grapefruit curd, I went to pick Ada up after a day at Kindy and low and behold she’s got something to show me, a petite little jar of freshly made lemon curd made using hand picked lemons from out the back and freshly laid eggs from the chickens they keep at kindy! She couldn’t wait to tell me how they had made it that morning. “Mum you melt the butter first, not the butter we have (margarine) the one in the block, then you add the eggs, lemon and sugar… oh and the grated outside bit of the lemons mum, I did that, Aunty Merren let me” So cute, and even cuter was the look on her and Kye’s faces when we got home and they tried some spread on toast. That’s got to be heaven for a kid! I remember getting a jar of it along with other lovely preserves every Christmas as a child from my Nana and great Aunty June. There was always one basket per family, we would all savour the lemon honey and crab apple jam in particular.

As with any curd this is lovely eaten as the kids did, spread thickly on toast or you could simply dollop it onto your Sunday morning pancakes, swirl it into thick Greek yogurt or whipped cream if you’re feeling decadent. It’s also lovely spooned into pre-cooked tart cases and served as a simple dessert. It would keep in the fridge for 4-5 days if it lasts that long.
So what’s your favourite way to enjoy grapefruit? Or favourite thing to make using them? I’d love to hear your ideas, until then I think I may have to turn into the grapefruit faerie and drop bags off to family and friends.

bitter grapefruit curd recipe

To make this recipe dairy-free, simply use dairy-free margarine or try out some virgin coconut oil. But I find if you do use margarine, add a teeny pinch of sea salt to bring out the flavours more. I use natural unrefined cane sugar, but feel free to use whatever you have, caster sugar is the sugar normally used in curds. Or even experiment using honey or agave syrup. Let me know how it turns out if you do.

Makes about 1 1/2 cups 

• 3 large egg yolks
• 100g sugar
• the zest and juice of 1 grapefruit
• the zest and juice of 1 lemon (you’ll need about 125ml of citrus juice in total)
• 75 g butter, cubed, or dairy-free margarine

Bring a pot of water to the boil. Place a heatproof bowl over the top (but not touching the water) melt the butter/margarine until it’s just melted but not too hot. While that’s happening whisk together the yolks and sugar in a small bowl. Add the zests and juice. Pour into the melted butter and stir mixture continually until it thickens and coats the back of your wooden spoon. Pour curd through a sieve or strainer over a clean bowl or container. Place a piece of plastic wrap over the top of the curd or cover with an airtight lid to prevent a skin from forming. Allow to cool, then pop in the fridge to continue to firm up. Keep refrigerated for up to 7-10 days.