Ruby Red Grapefruit Curd

Yes it is another ruby red recipe.

First I showed you my latest breakfast craze, Grapefruit Brulee.

Then it was these, Ruby Red Grapefruit Bars.

I love curd used in many different ways.

Cake filler, spread on toast, spread over a scone, curd tarts, with a spoon straight out of the jar.....

You get the picture.

Ruby Red Grapefruit Curd


1 grapefruit (zest and juiced)
1 tsp lemon zest
1 1/2 cups sugar
4 eggs
1 stick of room temp butter
pinch of salt


First remove all zest from your grapefruit. I do this with a vegetable peeler and then placing it in my food processor with a 1/2 cup of my sugar blend until the zest is teeny tiny pieces. Much quicker than zesting.

After the grapefruit is zested, juice it. I get about a 1/2 cup out of a grapefruit.

In a double boiler whisk eggs, juice, zest, and the remaining sugar together.

While whisking, drop 1 tbs of your butter in at a time until it is melted, then add another.

Continue to whisk about 10 minutes or until curd coats the back of a spoon. Remove from heat.

Pour through a fine sieve into desired dishes. ( I use canning cars because they have lids for easing storing)

Refrigerate about 4 hours before serving.

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  1. Oh holy goodness I think my heart just skipped a beat!! Beautiful, there is nothing like a good curd. :) ~Megan

  2. Oh man I just want to dive in the jar. I have never made curd. I need to step out of my comfort zone and make some. This is really lovely.

  3. Yum! Sounds so good and the color is amazing!

  4. Oh, I love my ruby red grapefruit! And this curd would not be safe in my house...I think I could eat it with a spoon. So wonderful!

  5. Looks great! I've never made my own curd before but must try it sometime. :)