Thursday, May 17, 2012

Successful Curd

One of my favorite things to put on scones is lemon curd. I am not quite sure if it's the texture or the tart that I like the best...but I like it! I came across this recipe for a Grapefruit Curd and thought it might be interesting. Having never actually made curd...a challenge!

Squeezey, Squeezey 4 grapefruits!

Careful not to scramble those eggs when you add the hot liquid!

Buttery goodness!

Grapefruit Curd with Thyme

by Rebecca Kraynek
Prep Time: 15 minutes
Ingredients (jelly jar full)
  • 1 cup freshly squeezed grapefruits
  • twig of thyme (I used one "branch" or 4 sprigs)
  • 1/4 cup honey
  • 1/4 cup sugar
  • 2 eggs
  • 2 egg yolks
  • 5 TBSP unsalted butter
Place the squeezed grapefruit juice and the thyme sprigs in a small saucepan over medium heat. Simmer until this has reduced by half. Discard the thyme twigs.
Add the honey and sugar to the juice over low heat until dissolved.
In a separate bowl, beat eggs together. Slowly pour half of the juice mixture into the eggs, whisking constantly then whisk the egg mixture into the pot.
Cook over low heat, whisking constantly, until the mixture becomes thick enough to coat the back of the spoon. Remove from the heat and stir in one TBSP of butter at a time until melted. Cool to room temp then store, covered, in the frig.
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