This smooth, citrus-y concoction is like tangy pudding. Eat it on toast, biscuits or cake for a fresh treat.
Let me guess: You had another bowl of cereal for breakfast this morning. Or a bagel with cream cheese (that is, if your spouse didn’t take the last of the cream cheese without telling you, or left about a teaspoon of it in the container and put that back in the fridge – not that I’m bitter or anything). Or maybe even (gasp!) you had nothing at all for breakfast.
Yeah, let’s be done with sad breakfasts. Let’s have Homemade Grapefruit Curd with Biscuits instead.
Here’s the deal with this breakfast situation: Well one, it’s delicious. Two, it’s easy to put together. And three, your mouth/face/tastebud life will be oh-so-happy about it. As will your breakfast life.
First things first: Whisk some whole eggs and egg yolks together in a large bowl. Done and done.
Second, cream butter and sugar in a large bowl (or with a stand mixer) until smooth. Add the egg mixture and beat until well combined.
Then, cut up a grapefruit and squeeze the juice into a measuring cup (one grapefruit should get you the amount you need, about 2/3 cup) and pour the juice into the egg/butter mixture.
Stir until all the things are combined (the mixture will curdle a bit; no worries, mate!).
Heat the mixture in a medium saucepan over low heat, stirring until the curdling goes away (that is, 'til the butter melts).
Increase the heat to medium and cook the curd, stirring constantly until thickened and the temperature reaches about 170 to 175ºF. This could take anywhere from 5 to 10 minutes to happen, so stick around and watch carefully – and make sure not to boil the mixture.
Remove the mixture from heat; you’ll also know it’s done when you run your finger along the back of a spoon and the path remains. Stir in some grapefruit zest to get some extra tang, or orange zest if you want to add flavor but cut back on the sour tanginess.
Pour the curd into a bowl and cover the top directly with a layer of plastic wrap so a skin doesn’t form on top – gross.
Let the mixture chill and set for at least four hours before using.
When you’re ready for the best breakfast ever, bake up some Pillsbury Grands! refrigerated biscuits (the buttermilk kind have my heart and soul forever and ever)…
Then spoon on summa that tangy curd and get ready for the goodness.
The grapefruit curd should keep well in the fridge for at least a week, so you’ve got a whole week of yummy breakfasts to look forward to! And you can ignore those measly remains of cream cheese lurking in the fridge.
Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!