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Grapefruit Curd

Scott Phillips

Yield: Yields 1-1/2 cups

This sunny curd is the perfect consistency to pour over ice cream or spread on toast.


  • 4 oz. (8 Tbs.) unsalted butter, cut into 8 pieces
  • 3/4 cup granulated sugar
  • 1/2 cup fresh pink grapefruit juice
  • 3 Tbs. lightly packed finely grated grapefruit zest
  • Kosher salt
  • Pinch ground cardamom (optional)
  • 8 large egg yolks

Nutritional Information

  • Calories (kcal) : 80
  • Fat Calories (kcal): 45
  • Fat (g): 5
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 70
  • Sodium (mg): 5
  • Carbohydrates (g): 7
  • Fiber (g): 0
  • Protein (g): 1


  • Melt the butter in a 3-quart saucepan over medium heat. Remove the pan from the heat and whisk in the sugar, grapefruit juice, zest, a pinch of salt, and a pinch of ground cardamom, if using. Whisk in the yolks until smooth. Return the pan to medium-low heat and cook, whisking constantly, until the mixture thickens and coats the back of a wooden spoon, 5 to 6 minutes. Do not boil. Strain through a fine-mesh sieve into a bowl, using the wooden spoon to force it through. Let cool to room temperature, stirring occasionally.
  • Cover with plastic wrap directly touching the surface. Refrigerate until ready to use, up to 2 weeks.


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