Grapefruit curd recipe
Created by The Tesco Recipes team
Whether it's used for a trifle, a tart or spread on toast, this sweet, citrus curd starring tangy seasonal grapefruit is too good to miss! It also makes enough to gift to friends or family who love a homemade spread.
See method- Makes 3 jars (62 x 1 tbsp)
- Takes 45 mins
- 39 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 3 red grapefruits, zest and juice
- 1 lemon, zest and juice
- 200g caster sugar
- 100g cornflour
- 1 egg, beaten
- 3 egg yolks
- pinch of salt
- 100g butter, diced
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Shop ingredientsEach serving contains
- Energy
- 165kJ 39.0kcal
- Fat
- 2g
- Saturates
- 1g
- Sugars
- 4g
- Salt
- 0.0g
of the Reference intake
Carbohydrate 5.4gProtein 0.4gFibre 0.0g
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- Put the grapefruit zest and lemon zest in a heatproof bowl, add the caster sugar and rub in with your fingers. Stir in the cornflour, then gradually whisk in the grapefruit juice and lemon juice. Set over a pan of simmering water, making sure the water doesn’t touch the bowl.
- Beat the egg and egg yolks with a pinch of salt in a separate bowl. Once the grapefruit mixture has warmed through, whisk in the eggs. Cook for 15-20 mins, whisking often, until thickened and the whisk leaves a trail in the curd.
- Remove from the heat and whisk in the diced butter, a cube at a time, until combined and glossy. Ladle into sterilised jars*, seal and set aside to cool.
- Store in the fridge - it’ll keep for up to 1 month. Once opened, keep for a week.
- See more Breakfast recipes
*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
