Grapefruit Curd




Grapefruit curd has a refreshingly crisp flavor. Either white or pink grapefruit may be used in this recipe.

Equipment: Pressure canner; three half-pint jars

Ingredients:
1 3/4 cups superfine sugar
3 tbsp fresh grapefruit zest
4 large eggs
7 large egg yolks
1 cup strained fresh grapefruit juice (2-3 medium grapefruit)
3/4 cup unsalted butter, chilled, cut into 10 pieces

  1. Place a medium glass or metal bowl in the refrigerator to chill.

  2. In a small bowl, combine the superfine sugar and grapefruit zest, stirring until well blended. Let stand for 30 minutes to allow the sugar to pick up the citrus flavor of the zest.

  3. Fill the bottom pan of a double boiler or medium saucepan about 1/4 full of water. Over medium-high heat, bring the water to a gentle boil.

  4. In the top pan of a double boiler or a medium metal bowl, lightly beat the whole eggs and egg yolks. Gradually whisk in the sugar and zest until well blended. Stir in the grapefruit juice. Add the butter pieces.

  5. Place the pan or bowl over the pan of boiling water. Make sure the top pan sits well above the water so the curd will be cooked by the steam only, not the boiling water. Reduce the heat to keep the water from boiling too vigorously.

  6. Slowly heat the mixture, stirring constantly with a flexible spatula or a spoon. Stir gently or the curd will be filled with tiny air bubbles. Scrape the bottom of the pan frequently to prevent scorching or curdling. Cook the mixture until it reaches a temperature between 168F and 170F (76C and 77C), about 5 to 7 minutes.

  7. Remove the top pan or bowl from the double boiler and place it on a dish towel. Continue to stir the mixture until the curd thickens and coats the back of a metal spoon, about 5 minutes.

  8. Remove the chilled bowl from the refrigerator. Place a fine-meshed sieve over the bowl. Slowly pour the curd through the sieve and into the chilled bowl to strain the zest and any small lumps from the curd. Gently stir the curd to remove any air bubbles.

  9. Ladle the curd into hot jars, leaving 1/4 inch headspace. Using a plastic knive, remove any trapped air bubbles. Wipe the jar rims and threads witha clean, damp cloth. Cover with hot lids and apply screw rings. Process 4-ounce jars and half-pint jars for 10 minutes at 11 pounds of pressure in a dial gauge-pressure canner or at 10 pounds pressure in a weighted -gauge pressure canner.