Grapefruit Curd

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  • Makes: 24 servings
  • Serving Size: 1 tablespoon
  • Makes: about 2 cups
  • Prep: 20 mins
  • Chill: 1 hr

Grapefruit Curd

Directions

  1. In a medium saucepan stir together sugar and cornstarch. Stir in grapefruit juice and the water. Cook and stir over medium heat until thickened and bubbly.
  2. Gradually stir about half of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Cook and stir over medium heat until mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in butter until melted; stir in grapefruit peel. Cover surface with plastic wrap and chill for at least 1 hour before serving.
  3. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.

From the Test Kitchen

This curd is delicious on toasted country bread, dolloped on top of pound cake, or stirred into plain yogurt or vanilla ice cream.

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Nutrition Facts (Grapefruit Curd)

  • Per serving:
  • 63 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 50 mg chol. ,
  • 22 mg sodium ,
  • 7 g carb. ,
  • 0 g fiber ,
  • 7 g sugar ,
  • 1 g pro.
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