APR
06

Citrus Curd 3 Ways: Grapefruit, Lemon and Lime

Appetizers and Snacks, Sauces | 44 comments

I mentioned grapefruit curd last week when I posted my Grapefruit Poppyseed Scone recipe. As promised, I’m finally sharing the recipe. The scones are wonderful as is, but mmmmmm magnificent with a little bit of the curd on top, plus they’re prettier that way too!

Right now Madeline is totally smitten with any kind of curd. To her it tastes even better than frosting! She loves to eat it with a bowl of fresh or frozen berries for a snack or spread on top of a toasted English Muffin with her breakfast.

grapefruit curd recipe

Grapefruit Flavored for Grapefruit Poppyseed Scones

Citrus curd is the perfect thing to make when you need to use up leftover egg yolks. A quick recipe search on sites like Foodgawker will show that Lemon Curd is obviously the most popular of citrus curds, but that doesn’t mean you can’t enjoy other flavors as well!

I’ll also show you how easy it is to make other flavored citrus curds and the many ways you can use this creamy, citrus deliciousness. I could go on and on, but I think I’ll round out the list at an even 15 just for good measure.

15 Ways to Enjoy Citrus Curd

Citrus curd is a great basic condiment to have on hand for sweet cravings or the need for a last minute, simple dessert. Or just to add a little brightness to the winter doldrums. Is it spring for real yet? No more tricks!

This, like so many other Pantry and Fridge Staple favorites, is so simple to make at home yourself, there is no need to experiment with store bought counterparts.

lemon curd recipe

Lemon Flavored with plain yogurt.

There are so many fun ways to enjoy citrus curd that I’m sure you’ll find yourself making it often. Here are a few of my favorite ways to enjoy it, plus some links for recipe inspiration. You can allow the citrusy goodness to take center stage, or be a background flavor for just a hint of flavor.

With Your Breakfast

With Dessert

What are some of your favorite ways or recipes to enjoy citrus curd?

Citrus Curd

Yield: approximately 1 pint

Note: vary the sugar amount according to your personal preferences. If you like things on the sweeter side, add the larger amount. If you like a curd with more tartness, add the smaller amount. Or maybe you like it in between.

Print Save Recipe

Ingredients:

Grapefruit Curd

1/2 cup grapefruit juice
2 tablespoons lemon juice
1 tablespoon grapefruit zest
1 - 1 1/2 cups sugar
8 egg yolks
10 tablespoons butter, sliced into tablespoons

Lemon Curd

1/2 cup lemon juice
1 tablespoon lemon zest
1 - 1 1/2 cups sugar
8 egg yolks
10 tablespoons butter, sliced into tablespoons

Lime Curd

1/2 cup lime juice
1 tablespoon lime zest
1 - 1 1/2 cups sugar
8 egg yolks
10 tablespoons butter, sliced into tablespoons

Directions:

In a medium saucepan, combine the juice(s), zest, and sugar. Heat over medium heat until simmering. Turn heat to low.

Meanwhile, whisk the egg yolks in a medium sized bowl until smooth. Slowly pour half of the citrus mixture into the yolks while vigorously whisking. Return the amount in the bowl to the saucepan.

Continue to cook over low heat while whisking until mixture thickens and coats the back of a spoon. About 5-10 minutes. Remove from heat and stir in the butter 1 tablespoon at a time.

Cool to room temperature, then store refrigerated in an airtight container for about a week.

Note: I added just a drop of pink food coloring to the grapefruit curd for fun.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

Email  Facebook  Twitter  Pinterest

44
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Amber | Bluebonnets & Brownies - April 06, 2011 @ 12:35 pm

    you know, I’ve really got to get on this curd train. I still haven’t made any, and now I’m kinda feeling like the uncool smelly kid at the lunch table. Loving the idea of the lime one, Katie.

    [Reply]

  • 2
    Shaina - April 06, 2011 @ 12:35 pm

    I love citrus curd, and I really need to make the grapefruit variety. It sounds so luscious.

    [Reply]

  • 3
    Amanda Joy - April 06, 2011 @ 12:54 pm

    I love lemon curd! (though not a fan of the word curd:) I need to try the other flavors. I made orange curd once and had high hopes for it, but the flavor was too muted. I had to add a couple of tablespoons to give it that punch of flavor. I guess it is all about trial and error:)

    [Reply]

    • Katie Goodman

      Katie replied: — April 6th, 2011 @ 1:52 PM

      I have not tried orange yet! I’m guessing because orange is sweeter, you’d either need a lot less sugar or to add some lemon juice to it for oomph.

  • 4
    JulieD - April 06, 2011 @ 1:58 pm

    Ooh, yay! Thanks for this post! I have been wanting to try to make a lime curd. :)

    [Reply]

  • 5
    naomi - April 06, 2011 @ 1:59 pm

    I’m with your daughter, I love curd anything. Although I’ve been known to eat by the spoonfuls with nothing else to accompany that.

    [Reply]

  • 6
    Kathy - Panini Happy - April 06, 2011 @ 2:57 pm

    Okay, great. I’ve been wondering what to do with this lime curd I have in my fridge. I used it to fill some mini-cakes and i have a bit leftover. Thanks for the ideas!

    [Reply]

  • 7
    Charles - April 06, 2011 @ 3:21 pm

    Ooh, I love lemond curd! Never thought to make it with other citrus fruits. My local store is selling huge bags of wonderful, sweet grapefruits at the moment so I think I’ll have to give this a shot!

    [Reply]

  • 8
    Tracy - April 06, 2011 @ 8:02 pm

    I’ve only ever made lemon curd; I can’t wait to try other varieties! I love the ways to use it too, since I usually just end up eating it from the jar with a spoon. ;-)

    [Reply]

  • 9
    TheGourmetCoffeeGuy - April 06, 2011 @ 11:34 pm

    Funny how easy it is to forget about a simple recipe such as citrus curd that tastes great and has so many uses in the kitchen! Your post took us down memory lane: our mother and grandmother regularly prepared “fruit curds” – all the kids loved them. Thank you for posting this topic. Time to get back to a great traditional and favorite recipe.

    [Reply]

  • 10
    Sylvie @ Gourmande in the Kitchen - April 07, 2011 @ 1:47 am

    Now why has it never occurred to me to make grapefruit curd! Such a great idea and a nice change from lemon.

    [Reply]

  • 11
    Maryea {Happy Healthy Mama} - April 07, 2011 @ 5:47 am

    I have never made a curd before and I would love to try it. Do you think it would it work with less sugar or agave nectar?

    [Reply]

  • 12
    Sukaina - April 07, 2011 @ 7:46 am

    What a novel idea to make grapefruit curd. Never thought of it myself!

    [Reply]

  • 13
    Jen @ My Kitchen Addiction - April 07, 2011 @ 11:39 am

    Lemon curd is one of my favorite things… I have never tried making grapefruit curd, though… I definitely need to give that a try!

    [Reply]

  • 14
    Michelle (What's Cooking with Kids) - April 07, 2011 @ 2:29 pm

    Beautiful! xo

    [Reply]

  • 15
    A Bowl Of Mush - April 07, 2011 @ 3:51 pm

    I have so many grapefruits right now and was thinking about what to do with them…looks like I’ll be trying this!

    Looks wonderful!

    [Reply]

  • 16
    Gwen~healthymamma - April 07, 2011 @ 4:45 pm

    This is just what I need to jump start my Spring! Is it similar in taste to a merengue?

    [Reply]

    • Annika replied: — August 6th, 2012 @ 4:53 AM

      Meringue is just sugar and egg whites but curd is like a sweet, creamy sort of… spread, i guess you could call it. You could probably put some on a meringue- i think it would taste good!

  • 17
    Happy When Not Hungry - April 07, 2011 @ 6:24 pm

    I definitely need to make some curd! All the citrus flavors look fresh and delicious!

    [Reply]

  • 18
    Lisa @ Tarte du Jour - April 07, 2011 @ 7:02 pm

    I LOVE your grapefruit curd! I have a very prolific grapefruit tree and am always trying to find a new way to enjoy them. I’ve never made grapefruit curd but will try it soon. I noticed you put lemon juice in it too for balance. (I did a lemon curd post this week too!) I have your Anthropology egg trays also. Too cute!

    [Reply]

  • 19
    Jun - April 07, 2011 @ 9:30 pm

    It’s a good way to start the day, eating this fresh citrus curd with our breakfast.

    [Reply]

  • 20
    Robyn | Add a Pinch - April 09, 2011 @ 7:50 pm

    I LOVE citrus curd and this has me craving a big ole spoonful of all of them! Gorgeous photos, Katie!

    [Reply]

  • 21
    lindsay - April 10, 2011 @ 8:36 am

    I think I need grapefruit curd- it looks delicious. And your photos are beautiful, they look like they should be in print!

    [Reply]

  • 22
    Jamie | My Baking Addiction - April 10, 2011 @ 5:08 pm

    I have honestly never even thought of making grapefruit curd. Great list of ideas for using citrus curd…I always make more than we consume!

    [Reply]

  • 23
    Tickled Red - April 11, 2011 @ 10:19 pm

    Ooooo I have never had grapefruit curd, that’s just brilliant. Love all of the tips as well.

    [Reply]

  • 24
    JJ - April 11, 2011 @ 10:52 pm

    Lemon curd makes e-x-c-e-l-l-e-n-t frozen yogurt! Just add a quart of plain yogurt to your ice cream freezer and stir in 1 1/2 cups lemon curd. Freeze as directed for your ice cream maker. Deliciously sweet and tart!

    [Reply]

  • 25
    *Just Fran* - April 16, 2011 @ 4:36 pm

    I just made the lemon curd today. Going to layer it with angel food cake, blueberries, and whipped cream for a trifle. Yum! Can’t wait to dig in. Thanks for sharing.

    [Reply]

  • 26
    Angela - June 18, 2011 @ 1:24 pm

    I recently saw a vinaigrette recipe that called for homemade tomato jam but didn’t have the time to make the jam … I substituted lemon curd and it was very good. Add a tablespoon or so to a simple vinaigrette before adding salt or sugar and then adjust to your likely.

    [Reply]

  • 27
    Kayla - August 09, 2011 @ 11:34 am

    How much curd do these recipes make?

    [Reply]

    • Katie Goodman

      Katie replied: — August 12th, 2011 @ 8:45 AM

      A little more than a pint.

  • 28
    Becky at VintageMixer - August 16, 2011 @ 3:11 pm

    Loved this! I have extra lime curd waiting for a use and you gave me several great ideas!

    [Reply]

  • 29
    Cyndi - September 12, 2011 @ 4:44 pm

    Last year, in the fall, I made a curd with Blood Oranges. Took a couple of tries to get the sweetness right but it was well worth it.

    [Reply]

  • 30
    Jessica - November 02, 2011 @ 3:46 pm

    I love making lemon curd – they look great as gifts!

    What quantity does this recipe make?

    [Reply]

    • Katie Goodman

      Katie replied: — November 3rd, 2011 @ 4:25 PM

      It makes a little more than a pint.

  • 31
    Ellen - December 22, 2011 @ 8:00 am

    I’m making a big batch of this for gifts, but I don’t want to have dozens of egg yolks left over. Would it be possible to use Egg Beaters as a substitute? Or, do you have suggestions for how to use up the leftover yolks? Thank you!

    [Reply]

    • Katie Goodman

      Katie replied: — December 22nd, 2011 @ 12:21 PM

      I’m a little confused because you’re supposed to use egg yolks in the curd. Do you mean what to do with the left over egg whites? I have not tested the recipe using egg beaters because I don’t ever use that sort of thing. I recommend making Pavlova using the leftovers whites.

  • 32
    ellen patton - March 28, 2012 @ 9:10 pm

    I just made lemon curd for the first time using this recipe; it’s DELICIOUS!!!

    [Reply]

  • 33
    Annika - August 17, 2012 @ 11:31 pm

    My curd turned out a LOT darker than the picture shown here but it still tastes great!

    [Reply]

  • 34
    Pat Roederer - November 06, 2012 @ 8:26 am

    I’m making curd this morning to sell at an upcoming craft fair. Always sell out of my homemade jams, jellies, and curds. I’ve made tangerine curd several times and the first time I made it, the flavor wasn’t as intense as I wanted. Since then, whenever I make orange or tangerine curd, I always start with twice as much juice and boil it down to concentrate the flavor. It also adds a punch to add grated ginger root to the more subtle flavors of the orange, grapefruit and tangerine curds. You can leave the ginger in the curd, strain it out, or just press the grated ginger and use the juice.

    [Reply]

  • 35
    happybaker - November 30, 2012 @ 2:37 am

    Lovely recipe! Can’t wait to try. Any ideas how much approx will be 10 tbsp butter in grams?

    [Reply]

  • 36
    Pamela Rothbard - March 20, 2013 @ 12:37 pm

    I love the grapefruit curd idea. Your pictures are divine.

    [Reply]

  • 37
    Terri Nguyen - September 01, 2013 @ 12:02 pm

    Does the butter need to be at room temperature?

    [Reply]

    • Katie Goodman

      Katie replied: — September 9th, 2013 @ 10:26 PM

      I have used cold or room temp butter

  • 38
    taylor - December 02, 2013 @ 6:13 pm

    Make lemon curd all the time as I have 5 massive lemon trees which are laden this year. My pink grapefruit trees are also offering up quite a bit of fruit so shall try this recipe. I also make passion fruit curd when they are in season — yummy

    [Reply]

Leave a Comment