Recipe information
Yield
makes 2 cups
Ingredients
8 large egg yolks
1/4 cup freshly squeezed ruby red grapefruit juice (about 1/2 grapefruit)
1/4 cup plus 2 tablespoons freshly squeezed lemon juice
Finely grated zest of 1 ruby red grapefruit
1 cup sugar
1/8 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces
Preparation
Step 1
Combine yolks, grapefruit juice, lemon juice, half of the zest, and the sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160°F on an instant-read thermometer.
Step 2
Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Stir in the remaining zest. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
