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This Raspberry Grapefruit Curd is smooth, silky, and packed with lots of flavor! Fresh raspberries and tangy ruby red grapefruit create a luscious and creamy combination that is decadently delicious. This curd is perfect to serve with toast, pancakes, waffles, oatmeal, or even over ice cream!

Raspberry Grapefruit Curd

Print Recipe
This Raspberry Grapefruit Curd is smooth, silky, and packed with lots of flavor! Fresh raspberries and tangy ruby red grapefruit create a luscious and creamy combination that is decadently delicious. This curd is perfect to serve with toast, pancakes, waffles, oatmeal, or even over ice cream!
Course Breakfast
Cuisine American
Keyword curd recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Gayle

Ingredients

  • 1 (6 ounce) container fresh raspberries
  • ½ cup ruby red grapefruit juice juice from about 1 grapefruit
  • ½ cup white sugar
  • 4 teaspoons cornstarch
  • 1 teaspoon ruby red grapefruit zest
  • Pinch of salt
  • 3 large egg yolks
  • 3 tablespoons cold unsalted butter cut into small pieces

Instructions

  • Puree the raspberries and grapefruit juice in a blender.
  • Strain the mixture through a fine-mesh sieve into a medium saucepan, pusing in through with a rubber spatula. Rinse the sieve and set aside.
  • Whisk the sugar, cornstarch, grapefruit zest, and salt into the raspberry puree. Whisk in the egg yolks.
  • Cook the mixture over medium heat, whisking constantly, until it's thick like pudding, about 5-7 minutes. Remove from heat and whisk in the butter a few pieces at a time until incorporated.
  • Strain the mixture through the sieve into a small bowl, pushing it through with a rubber spatula.
  • Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least for 4 hours, and up to 5 days.

Notes

From Food Network Magazine - April 2017