Another week, another curd recipe. Why? Because, despite it’s name, it’s one of the best things in the world, bar none. Tangy and fruity and sour and perfect in yoghurt, on toast, in cake, on cake…pretty much anything. This grapefruit curd was part of a bigger recipe, which is coming and incorporates two different curds – this one and this one – in one big show-stopping cake.
More on that another time. In the meantime, see the recipe below it’s super simple and super satisfying.
juice of 2 grapefruits
120g caster sugar
2 tsp corn flour
Add the sugar and cornflour to a small pan and whisk together to combine. Add the juice from the grapefruits and stir to mix everything together. Heat on medium heat until just boiling.
In a bowl, whisk the yolks and add a quarter of the juice to the egg yolks, whisking constantly to temper them. Once all mixed together, pour back into the pan and stir until thickened on a very low heat.
Once thickened to your liking, decant into a bowl and leave to cool and then keep in the fridge. Serve cold.