The joyful collision of my refrigerator running over with eggs and winter citrus is Grapefruit Curd. This recipe makes me very very happy; I love to use up things I have in abundance and folks we have got eggs. WOW. The very warm weather we’ve been having has been a boon to egg production, and we’re stocked up and full in the fridge. Which is perfect because now I have a few people ready to buy our extras.
How to Use Grapefruit Curd
This Grapefruit Curd is a soft set curd for a tart, not quite stiff enough to put in cake layers but delicious and perfect for a tart. Hmmm, now I need to use the new tart pan I got for Christmas, this Grapefruit Curd and make a tart, joyful collision number 2! Wonder what I should use for fruit? Mango? Supremed grapefruit? Or maybe I should just forget it and eat the curd out of the jar while hiding in the pantry? I am secretly hoping for the last option here.
A note on curd–do not let it boil, or you’ll have scrambled eggs in your curd if that happens just keep cooking until the curd is thick and then pass it through the sieve again to remove lumps.
So good and super simple. Now about that tart…forget that, where’s my spoon?