Ruby Red Grapefruit Curd is made with red grapefruit is creamy and tart with just a hint of sourness. Grapefruit curd is easy to make, and because the fruit is a deep pink the final curd reminds me of a beautiful sunset. It takes just 30 minutes to prep and cook; and is great with ice cream, pancakes, or as a cake filling. And if love fruit curds check out my other Fruit Curd Recipes.
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Why This Recipe Works
This recipe uses Red Grapefruit which is one of the sweetest varieties of grapefruit and then 1-1/2 cups of fresh-squeezed grapefruit juice is reduced to 3/4 cup to intensify the flavor. Lemon juice is added for a little tartness. The final fruit curd is a tart, creamy, slightly sweet fruit spread that s good as a dessert topping, spread on toast, or as a filling for tarts and cakes.
Grapefruit Curd Ingredients
The basic recipe for this grapefruit curd consists of four ingredients:
- Fresh-Squeezed Grapefruit Juice
- Grapefruit Zest
- Whole Eggs and Egg Yolks
- Unsalted Butter
- Granulated Sugar
Not shown in this picture is the grapefruit zest. Grapefruit zest is the thin outer skin of the grapefruit and contains the oils that carry the flavor of the fruit. Use a microplaner to zest the fruit and be careful to only zest the yellow-pink part not the white bitter pith.
For the best curd, use fresh grapefruit and not bottled grapefuit juice. Since grapefruits are large you'll need 2-3 grapefruits to get 1-1/2 cups of juice
How to Make Tart and Tangy Grapefruit Curd
This recipe is based on my Lemon Curd recipe. But because the flavor of grapefruit is not as intense as lemon juice the recipe starts by reducing 1-1/2 cups of fresh-squeezed grapefruit juice to 3/4 cup.
This step intensifies the flavor and will give the grapefruit a more pronounced flavor. I learned this trick the first time I made it and the thing that I noticed was that the flavor was very distinctive.
After the juice has reduced pour it into a heatproof measuring cup to make sure that you have 3/4 cup and allow it cool to room temperature or until it is barely warm.
Add the grapefruit juice, the lemon juice and half the sugar to the pan and whisk to combine. Taste the mixture, if it is too tart add sugar 1 tablespoon at a time until desired taste is reached.
Next, add the whole eggs and egg yolks and whisk until the eggs are blended in.
Place the saucepan over medium heat and whisk the curd constantly making sure to cover the entire bottom of the pan. Do not walk away from the curd while you are cooking it or it will burn. If you have to walk away for some reason, remove the pan from the heat.
When the curd has thickened and reached the temperature of 185 degrees F strain it through a fine-mesh strainer to remove any solids (little bits of cooked eggs) so it is extra smooth.
Cover the surface with plastic wrap and refrigerate for at least 2 hours before using.
Pro Tips for Making a Delicious Curd
- Cook the curd until it reaches 185 degrees F. Use an instant-read thermometer to check the temperature.
- Don't let the boil or it may curdle and become grainy. If it becomes grainy try straining it with a fine-mesh strainer.
- Use a non-reactive pan (stainless steel or enamel-coated cast-iron). Using a reactive pan such as aluminum will produce a metallic taste in the curd
- Chill the curd immediately to keep bacteria from forming.
How Long Can Fruit Curd be Refrigerated
The grapefruit curd is good in the refrigerator for 2 weeks and can be frozen for up to one year. If you freeze it, allow it to thaw in the refrigerator about 24 hours before you're ready to use it.
- It's great as a topping for pancakes, waffles, ice cream, yogurt, cheesecake, other cakes, and even just plain toast.
- Use it as filling for layer cakes, crepes or sandwich cookies.
- Make my Meyer Lemon Tart and replace the lemon curd with this grapefruit curd.
Frequently Asked Questions for Making Fruit Curd
The grapefruit will last 2 weeks refrigerated in an air-tight container.
Yes, the grapefruit curd can be frozen for up to a year. Place the curd in an air-tight container and place in the freezer. Allow it to thaw in the refrigerator for 24 hours before you're ready to use.
If your curd came out runny and did not set after chilling in the refrigerator it probably was not cooked long enough and to the right temperature of 185 degrees F.
More Fruit Curd Recipes
For other delicious fruit curds and recipes using fruit curd, check out these recipes on the blog:
I hope you try the recipe for this luscious grapefruit curd. If you make this recipe please rate it and leave a comment below. If you're on Instagram post a picture and tag me on IG @bakesbybrownsugar.
Ruby Red Grapefruit Curd
- 1-1/2 cups fresh-squeezed grapefruit juice Red or Rio Star variety
- 10 tablespoons (125 grams) granulated sugar
- 5 large egg yolks (100 grams)
- 2 large eggs (100 grams)
- 2 tablespoons lemon juice
- 1/8 teaspoon kosher salt
- 6 tablespoons (84 grams) unsalted butter room temperature
- 2 teaspoons grapefruit zest
- Place the grapefruit juice in a small saucepan, bring it to a boil, then reduce to a simmer and simmer it until reduced to 3/4 cup. Pour the juice in a measuring cup and allow it to cool to room temperature.
- Place a strainer over a large bowl, near the stove. Use a 2 or 3-quart non-reactive saucepan for this curd.
- Pour the grapefruit juice into the saucepan. Add 1/2 cup of the sugar and whisk to combine. Taste the juice and then add more sugar to taste. Place the eggs yolks, whole eggs, lemon juice and salt in the saucepan and whisk until it is well blended.
- Cook the mixture over medium heat, whisking constantly until the mixture is thickened and is 185 degrees F. It should coat the back of wooden spoon and leave a visible trail when you run your finger through it. When the mixture has thickened and reached temperature remove the saucepan from heat and whisk in the butter 1 tablespoon at a time.
- Pour the grapefruit curd into the strainer and press it through the strainer with a spatula. Zest the grapefruit directly into the curd and gently stir the zest into the warm curd.
- Cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. Place the curd in the refrigerator and chill for at least 2 hours.
- The curd can be refrigerated for up to 2 weeks and frozen for a year. If you freeze the curd allow it to thaw in the refrigerator 24 hours before ready to use.