After our Sunday trek up the sand dunes in Marina, D and I stopped at the farmers' market. He picked up nearly a dozen organic pink grapefruit. Little did I know that he had a plan. A little while later, he sent me a link to a recipe for grapefruit curd ice cream. I interpreted that as: "Mom, can you make sure that we have all of these ingredients? I am going to make this."
Turns out I was mostly right. I did steer him away from that recipe and told him to just swap out freshly squeezed grapefruit juice for the lemon juice in my lemon curd recipe.
makes 5 to 6 cups of curd
- 2 C freshly squeezed grapefruit juice
- 2 C organic granulated sugar
- 12 large eggs
- 24 T butter (3 sticks), cut into cubes
- Also needed: plant-based food dye (red), optional
If using food dye, add a few drops at a time until you achieve the color you want. Whisk still fully incorporated.