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Move over lemon, because sweet-tart Grapefruit Curd is here. It is just as bright, rich, and creamy as its lemony counterpart, but this luscious citrus spread is deliciously tangy with a hint of vanilla. You’ll be spooning it on cake, ice cream, toast, yogurt, and more!
Why You’ll Love this Citrus Curd Recipe
Delicious Details
- Cuisine Inspiration: English
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
Years ago, Silpat sent me a Macaron Mat, and I was determined to make the perfect macarons. I gave a few good tries, but was not having much luck and subsequently ended up with a big bowl of unused egg yolks. I asked around what to do with them, and the overwhelming response was “CURD!!”.
In case you don’t know, curd is similar to a custard in that it is made with eggs and sugar. But the higher amount of fruit juice, typically citrus, gives it a more intense flavor. It also has butter stirred in, which makes it rich After cooking and cooling, it is usually used as a spread, topping, or filling.
I had a few grapefruits sitting around, and that’s how this citrus curd recipe was born. Now that I’ve made it, I can’t get enough of it, whether I smear it on some toasted slices of Gluten Free Brioche or add it to my morning oatmeal, it adds a lovely fresh flavor. Here’s why you’ll enjoy it too…
- Few ingredients. You only need a handful of items to make this deliciously simple sauce. It comes together quickly and can be stored for weeks so it’s easy to always have on hand when a craving strikes.
- Versatile. I made grapefruit curd, but you can use the exact same recipe with any citrus juice of your choosing. Or try a combination for a real flavor explosion!
- Incredibly delicious. It’s simultaneously rich and fresh. The texture is like velvet, and the combination of citrus and vanilla evokes the classic creamsicle, but much more refined. Really, I just want to eat it straight from the jar! But there are also a million ways to use it, and just before the recipe, I share some ideas.
Grapefruit Curd Ingredients and Substitutions
Here’s a quick list of the five simple ingredients you’ll need to make this recipe. Scroll down to the recipe card for the full amounts and detailed instructions.
- Egg yolks. If you haven’t already separated your eggs to use the whites for another recipe, then it’s easier to do that when they are cold.
- Granulated sugar.
- Freshly squeezed grapefruit juice. You’ll need about 1-2 large grapefruits. You can also use any other fresh citrus juice you like, or a combination.
- Vanilla bean paste. This or the seeds scraped from one vanilla bean gives it the most creamsicle-like flavor, but you can also use a teaspoon or two of vanilla extract.
- Unsalted butter. At room temperature, cut into 1/8-inch thick slices. Vegan butter can be substituted to make dairy-free citrus curd.
Tips for Success
- Use a double boiler. You don’t want to use a saucepan in direct contact with the stove as this will likely lead your eggs to scramble. If you don’t have a double boiler, just set a metal bowl over top of a saucepan of simmering water.
- Whisk long enough. You want to give it a good couple minutes of whisking the egg yolks and sugar so that it gets light in color before placing over the heat.
- Use a thermometer. This is the most surefire way to know that you’ve cooked the eggs to a safe temperature but are not risking scrambling them.
- Add the butter slowly. You want to use small pieces of soft butter and whisk it in a little at a time so that the grapefruit curd dow not separate and get greasy.
Storage Instructions
Citrus curd can be transferred to a glass jar or another airtight container and refrigerated for up to 2 to 3 weeks. I recommend pressing plastic wrap to the surface of the cur before selling to prevent a skin from forming.
You can also freeze it for up to two months. Thaw in the refrigerator before using.
How to Use Citrus Curd
Some people like to smear curd on their morning toast or perhaps some sweet biscuits, and you can even swirl it into oatmeal or yogurt. But there are lots of ways to enjoy it too.
- Spoon over cake. Use your egg whites to make a lovely Gluten Free Angel Food Cake, then serve with with grapefruit curd made from the leftover egg yolks.
- Make parfaits. These lovely little Creamsicle Parfaits have a light cheesecake layer to balance the tangy citrus flavor.
- Top ice cream. You can make a refreshing sundae by spooning it over vanilla, strawberry, or even chocolate chip ice cream.
- Drizzle on pancakes. It’s the perfect topping for little Gluten Free Silver Dollar Pancakes or heartier Oatmeal Pancakes.
- Stuff into cupcakes. Add a surprise by making a hole in the middle of these Gluten Free Vanilla Cupcakes and filling it with a citrusy surprise.
- Dip cookies. You can add it to a dessert charcuterie board and dunk classic Gluten Free Vanilla Wafers, delicate Gluten Free Ladyfingers, or your favorite cookies.
Grapefruit Curd
Ingredients
- 6 large egg yolks
- 1 cup granulated sugar
- 1/2 cup freshly squeezed grapefruit juice, 1-2 large grapefruits (or another fresh citrus juice)
- 1 Tablespoon Vanilla Bean Paste, seeds scraped from one vanilla bean, or 1-2 teaspoons vanilla extract
- 1/2 cup unsalted butter, at room temperature, cut into 1/8 inch thick slices (can substitute vegan butter)
Instructions
- Add about an inch of water to a medium saucepan and bring to a simmer over medium low heat.
- In a medium metal bowl, whisk together the egg yolks and sugar for about 2 minutes, or until smooth and light in color.
- Whisk in the grapefruit juice until combined.
- Place the bowl over the water in the saucepan, ensuring that it does not touch the water.
- Stir constantly with a rubber spatula, scraping the bottom and sides for about 8-12 minutes, until mixture thickens and reaches 180°F, gently increasing the heat, if necessary.
- Immediately remove from the heat and whisk in the Vanilla Bean Paste.
- Whisk in the butter, one piece at a time, waiting until one piece disappears before adding another.
- Pour into glass jars and cover the surface with plastic wrap to prevent a skin from forming.
- Cool and store in the refrigerator. Will keep for a couple weeks.
Notes
- Recipe adapted from Bakepedia and About Food.
- Recipe yields about 1 1/2 cups
Did you make this?
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I’ve never made curd before, but I came across this recipe while looking for grapefruit recipes on Pinterest a couple weeks ago, and made it today. This is one of the most delicious recipes I’ve ever made. I made several family members try it and they all loved it, too. Somehow it didn’t have any bitterness like I normally experience with grapefruit, and it came out perfectly creamy and decadent. Thank you for posting this recipe.
Oh wow, thanks for letting me know! Yes, it was amazingly creamy and did balance out the tartness. I love the vanilla too. Keep an eye out – in a few weeks I’ll be making little cheesecake parfaits with with!
This looks amazing. Just one question, when do you add in the grapefruit juice? It is not mentioned in the comments and I don’t want to mess it up! So excited to try this over some ice cream or in crepes with fresh berries.
Aaaa, I just fixed it! Thanks! I had to swap my posting schedule this week and wrote this up late at night.
Such a gorgeous looking curd! Glad you were able to make it.
I’m so happy it worked out!
Ah, what I meant to say before my trigger happy finger snapped my post was, “Variation is the crucial element to well satisfied tummy’s!”
Love the vanilla bean grapefruit curd recipe and can’t wait to try it, thanks! We have a pink grapefruit tree in the backyard and can’t get enough recipes. Variation is the crucial!
Oh good, enjoy! The vanilla adds a lovely rich flavor to the curd!
This looks SO creamy and decadent! I want to lick that spoon! Might be good on some muffins I’m making this week. Thanks!
Ooh, that would be good!
Oh Brianne… I give you props for even attempting macarons! They’ve been on my culinary bucket list for 4 years and I’m too much of a wussie to even try them. But let me tell ya… that grapefruit curd is downright gorgeous! Those little speckles of vanilla are making me drool!
Thanks Becca! You know what, it’s frustrating not because I am wussie, but because I am cheap 🙂
This sounds pretty good. I wonder what all you can do with it.
I’m going to play around with some parfaits, but it’s great for toast, muffins, yogurt, putting in little tart shells.
This curd sounds divine! I feel your macaron pain. One day you will prevail, we just need to find you that unicorn hair…
I am determined, though this was a good fallback 🙂