top of page

The Crisper Whisperer: Grapefruit-Vanilla Curd

2/3 cup sugar

2 tablespoons grapefruit zest (grated on a rasp)

Seeds scraped from 1/4 vanilla bean

3 large eggs

4 large egg yolks

1/2 cup freshly squeezed grapefruit juice, from about half a large grapefruit

1/4 cup freshly squeezed lemon juice, from about 1 large lemon (use Meyer lemon if you can)

4 tablespoons unsalted butter, chilled and cut into small cubes

Pour one inch of water into a medium pot that accommodates your heat-proof glass bowl without letting it touch the water's surface. Bring water to a simmer over medium heat. In a food processor or mortar and pestle, combine the sugar, grapefruit zest, and vanilla seeds, and pulse or mash until well combined and very fragrant. Combine the grapefruit sugar, eggs and egg yolks in the heatproof bowl. Whisk together for one minute to distribute the sugar. Place the bowl over the pot with simmering water and whisk constantly for about 30 seconds, or until the sugar is dissolved. Add the grapefruit juice and lemon juice and cook, whisking frequently, until the curd reads 170° F and has the consistency of sour cream, about 10 minutes. Remove the bowl from the heat. Whisk in the pieces of cold butter one by one until they are completely incorporated. Strain the curd through a fine-mesh sieve into a clean bowl. Serve as a condiment with scones or toast for breakfast, or spooned into tart shells for dessert. Will keep, tightly covered, in the fridge for up to two weeks, or frozen for several months.

2 views0 comments

Recent Posts

See All

Drink- Grape - BASIL 8

3 Fresh basil leaves 5 White grapes 1 1/2 Ounces Vodka 3/4 Ounces Fresh Lime Juice 1 Ounce Simple Syrup 1 Dash Angostura Bitters Ginger ale Fresh basil sprig, white grape Muddle basil and 5 grapes in

Stuffed Italian Sweet Peppers, Farmer Style

large, ripe Italian sweet peppers 1 7-ounce jar imported tuna in olive oil separated into small chunks, oil reserved 1/4 cup salt-packed capers rinsed thoroughly 30 mixed olives green and black, pitte


bottom of page