You may have noticed the pile of grapefruit in one of the pictures in the previous post. I took a few home to try and make grapefruit curd. A fellow seedsaver mentioned she'd made it years ago (thanks, Chook!), and I decided to give it a go. Couldn't imagine it not being nice.
I used this recipe for lemon curd (but I halved the quantities in the recipe), which works extremely well. It also appeals heaps, because it uses whole eggs. I modified the recipe slightly, instead of sugar I used honey.
Zest and juice your grapefruit. I used two biggish ones. You could use more, if you want a big hit of grapefruit.4 eggs - lightly beaten
100g unsalted butter
Put all ingredients in a heatproof bowl.
Stir until it thickens, then pour into clean, sterilised jars.It's really nice, and even if you are not a big fan of grapefruit, you might like it. It doesn't taste too grapefruity. Just has a nice tang.
Curd does freeze beautifully. I just bung the jars into the freezer, and Bob's your uncle. Lemon or grapefruit curd, whenever you feel like it.