Finely grate the zest of one grapefruit and then squeeze the juice - You may want to pass the grapefruit juice through a sieve to remove any larger bits of pulp.
Cut the butter (100g) into cubes.
Lightly beat the eggs (4 eggs) and place them into a saucepan with the caster sugar (200g) and grapefruit juice and zest.
Place the pan on the hob over a low heat. Mix together all of the ingredients and then keep whisking regularly until the curd has thickened. It should leave a coating over the back of the spoon when lifted out.
Once thickened, remove the grapefruit curd from the heat. Add the butter and whisk until the butter has melted.
If it’s your first time making this recipe then make sure you read all of the information in the main post as it includes lots of additional tips, as well as the answers to some questions.
If you have any further questions then do let me know in the comments and I’ll do my best to help.
The nutritional information provided is the estimated nutritional information per tablespoon.
Calories: 83kcal | Carbohydrates: 9.9g | Protein: 1.2g | Fat: 4.4g | Saturated Fat: 2.5g | Sodium: 16mg | Fiber: 0.2g | Sugar: 9.5g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.