MICHEAL MEREDITH’S GRAPEFRUIT CURD

Written by Micheal Meredith for KiwiHarvest

Once made could be stored in the fridge to spread on toast or eaten with fresh fruits or a great topping for pancakes .

1 cup of grapefruit juice

1tbsp  grapefruit zest (microplane) 

1/2 cup castor sugar 

2 whole eggs 

3 large  egg  yolks 

pinch of salt 

50g unsalted butter dice 

In a pot bring grapefriut juice to boil and reduce by half and kept warm

In a separate stainless or heat proof bowl, whisk the eggs whole and yolks, sugar and zest with salt then add the grapefruit juice.

Place the bowl over a saucepan that you have filled with water and sitting over the stove that is boiling to create a double boiler .

Whisk the mixture constantly as it cooks,and it starts to thickened  should take around 8-10 mins 

To test it , coat the back of a wooden spoon and run a finger through it, if the line holds the curd is ready .

Remove the curd from the heat and whisk in your butter, one cube at the time making sure its completely mixed in.

Pour into a contianer or a jar, cover and refrigerate for few hours until enjoying .

Keep well in the fridge and always better after a few days .