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
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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