Prep 10 mins
Cook 40 mins
This is a tea-time treat sandwiched between sponge cake layers or as a filling for scones or tarts/pastries. Recipe source: Teatime
- In a doubleboiler place the butter in sugar in the top pot over simmering water, stirring until the butter melts and the sugar is dissolved.
- Stir in egg yolks, grapefruit zest and juice, stirring until mixture thickens (20-30 minutes).
- Spoon into a warm, sterilized jar and seal.
- Store in refrigerator for up to 1 month.
I zoomed in on this recipe rather quickly after the cookbook for the UK portion of the ZWT 6 was posted. Yellow/white fleshed grapefruit replaced pink and really there isn't anything better in this world on shortbread but a slather of this luscious curd. Easy directions, too. Curd took close to one half hour to thicken on our gas range. fyi Reviewed for ZWT 6.