This easy curd is quick and delicious. Perfect on morning toast, scones, or as an easy filling for a fruit tart. Or, do as Stefin does — straight from the fridge with a spoon!
Ingredients
- 1/3 Cup lemon juice
- 1/3 Cup Ruby Red grapefruit juice
- 1 Tablespoon lemon and/or grapefruit zest
- 5 Tablespoons cold butter, cut into small cubes
- 1 Tablespoon cornstarch
- 5 egg yolks
- 1/2 Cup sugar
Instructions
- Combine sugar and egg yolks in saucepan and whisk until smooth. Add juice, zest, and cubed butter and heat slowly over low heat (if you heat too quickly, you’ll have scrambled lemon eggs). Whisk constantly. I like to increase heat to medium after about five minutes when I believe eggs have warmed through. Continue to whisk until mixture thickens substantially and comes to a lumpy boil. (Stop here, or add cornstarch if you want it a little thicker.)
- Press mixture through a sieve to remove any lumps. Tint to preference using 1/2-1 tsp red food coloring; mix to combine. Store in glass jar in the fridge.