This delicious Vanilla Grapefruit Curd takes only minutes to make in the microwave.
Citrus adds some sunshine and warmth to these cold Manitoba winter months. I am buying lemons by the bags, oranges by the box, but seldom do I buy grapefruit. It’s just really not one of my favourite citrus fruits. But, each year I buy one or two, to try to get myself to like it. I do end up eating them, but I always sprinkle them with a good amount of sugar, which really sort of out-weights the health benefits of the fruit, doesn’t it?
This year I decided to try something new. After making the lemon curd for the poke cake the other day, I decided to try use grapefruit juice to create a curd. I researched what flavours went well with grapefruit, since it has such a strong flavour, and saw that vanilla paired well. I happen to have some vanilla beans in the cupboard, and decided on this easy Vanilla Grapefruit Curd.
- 3 egg yolks
- 1 large egg
- 1 cup (200 g) granulated sugar (could do less for a tarter curd)
- 2/3 cup (160 ml) grapefruit juice (about 1 1/2 grapefruits)
- 4 tablespoons (56 g) unsalted butter, room temperature and cut into chunks
- the seeds from one vanilla bean (or 2 teaspoons vanilla extract)
In a large microwave safe bowl (an 8 cup (2 quart) glass measuring cup works well), whisk together the egg yolks, egg, and sugar. Once this is a nice light yellow colour, whisk in the grapefruit juice.
Microwave on high heat for 5-7 minutes, whisking after each minute, until the mixture comes to a boil and thickens.
Place the butter and vanilla bean seeds in a glass bowl, and place a wire strainer over the top. Pour the curd through the wire strainer, this will ensure you have a nice smooth curd.
Stir the curd until the butter has melted, and the vanilla is evenly distributed.
Refrigerate until cool.
Instead of 3 egg yolks and one whole egg, you can use 3 large eggs. I had a use for the 3 egg whites, so used the yolks for the curd.
What to serve this Vanilla Grapefruit Curd with? How about: