Ruby Red Grapefruit Curd

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Ruby Red Grapefruit Curd
  • 4Servings


  • 3/4 cup juice and 1 tbsp. zest from 1 ruby red grapefruit
  • 1/2 cup sugar
  • 3 egg yolks
  • 2 tablespoons cornstarch
  • 4 tablespoons butter, diced


In saucepan, whisk juice, zest, sugar, yolks, cornstarch and 1/2 cup water over medium until thickened, about 5 minutes. Boil, whisking, 1 minute. Off heat, whisk in butter. Strain through sieve; cool. Serve with pancakes, biscuits or other baked goods.