Curd and I have not been best friends lately.
I mean, the first date went well. I made a cranberry curd tart at Thanksgiving that was terrific, and shockingly easy.
Then, tension set in. I tried to recreate the magic at Christmas and failed spectacularly. There was frustration and confusion, a shockingly small amount of cranberry curd, and a last minute, inadequate substitution of weakly flavored tangerine curd. I decided to step back and reevaluate the need for curd in my life.
But I couldn't let go. The piles of red grapefruit in the grocery store called to me, whispering promises of tart, citrusy goodness. I gave in and decided to give this relationship one more try.
I'm glad I did. This curd is unfussy, creamy, and has just enough something extra from the grapefruit. And it's the perfect match for rosemary shortbread.
Rosemary Shortbread with Grapefruit Curd
Shortbread recipe from Melissa Clark
Grapefruit curd (adapted from David Lebovitz)
1/2 cup red grapefruit juice, from about 2 large grapefruits
zest of 1 grapefruit
1/4 cup sugar
6 tbsp unsalted butter
2 egg yolks
- Make the shortbread and set aside to cool.
- Make the curd: In a saucepan over medium-low heat, stir together the grapefruit juice, sugar, and butter, until warm and butter is melted. In a separate bowl, whisk together the eggs and egg yolks.
- When the juice mixture is warm, slowly add into the eggs, a little at a time, whisking constantly. Pour mixture back into the saucepan and cook, stirring constantly, until curd has thickened and coats the back of a spatula, about 5-8 minutes.
- Immediately strain the warm curd into a large bowl and add the zest. Stir together then let cool for 10 minutes, stirring occasionally to let steam and heat escape. When cool, spoon curd into a jar or other container and refrigerate until ready to use.
- To serve with shortbread, spread a thin layer of curd on top like toast and enjoy!
- Grapefruit curd doesn't have as strong a flavor as regular lemon curd, but if you want a stronger tasting curd, start out with more juice and reduce it to 1/2 cup to concentrate the flavor.
- Both the shortbread and the curd can be combined into a tart! For this, press the shortbread dough into a tart pan or pie dish, and bake as directed. Let cool. Make double the curd recipe and let cool. Pour into the shortbread shell and bake about 10 minutes at 350, until set.