Grapefruit and sweet orange marry particularly well in creamy fruit curds. The combination gives this curd a fantastic flavor and a real citrus tang. It is perfect for spreading on toast for breakfast or at tea time, and is also superlative folded into whipped cream and used as a filling for cakes, roulades and scones. Really fresh free-range eggs give the best results and flavor when making curd.
- Finely grated rind and juice of 1 small red grapefruit
- Finely grated rind and juice of 1 orange
- 8 Tbsp. (115g) unsalted butter, diced
- 1 cup (200g) caster, superfine sugar (you may add more if you like more sweet curd)
- 2 large eggs, lightly beaten
- 2 large egg yolks
Put the orange and grapefruit rind and juice in a large heatproof bowl with the butter and sugar, and set over a pan of gently simmering water. Heat the mixture, stirring occasionally, until the sugar has dissolved and the butter melted.
Add the beaten eggs and yolks to the fruit mixture, straining them through a sieve. Whisk together, then stir constantly over the heat until the mixture thickens and lightly coats the back of a wooden spoon.
Pour the curd into small, warmed sterilized jars, cover and seal. Label when the jars are cold. Store in a cool, dark place, preferably in refrigerator and use within 3 months. Once opened, store the curd in the refrigerator.