Tangy Grapefruit Curd
Grapefruit curd is delicious and tangy. Add in a little fresh mint to make it extra special.
Everyone knows a lemon curd recipe, but if you have grapefruit to use during the citrus season, it also makes a delicious curd!
The tangy flavor of grapefruit is enhanced in the citrus curd by using the zest as well as the juice. This luscious grapefruit curd recipe can be made in the microwave or on the stove.

Grapefruit and mint
The grapefruit curd can be made as is, or for something a little more special, add in a few leaves of shredded fresh mint. The freshness of the mint perfectly complements the grapefruit taste.
What kind of grapefruit to use?
There are many grapefruit varieties out there, each with its own flavor profile. Pink and red grapefruits are juicy and have a great balance of sweet and tart. The white or yellow grapefruits are the most tart. In a grapefruit curd, a white or yellow grapefruit will impart the tangiest flavor.
Pink or ruby red grapefruit makes a milder curd. Despite the color of the red or pink grapefruit, the final curd will still be yellow due to the eggs in the recipe.
Ingredients
Find the ingredients’ amounts listed in the printable recipe card at the bottom of this post. Here is a rundown of what you will need for this simple recipe.
- Large eggs – Both whole eggs and just yolks are used. 3 large egg yolks and 1 large whole egg. These are the thickener in the curd. The remaining eggwhites that aren’t used in the curd can be frozen for future use (like in a macaron recipe.)
- Sugar – granulated white sugar brings the sweetness
- Fresh grapefruit – is an obvious ingredient in grapefruit curd. Use white or yellow grapefruit for the tartest curd, or use pink or red for a less tart version. The citrus juice and the zest of the grapefruit are used, which brings a pleasant bitter taste.
- Butter – This brings richness. Use salted or unsalted butter.
- Salt – This helps to balance all the flavors.
- Fresh mint – optional but a great complement to the grapefruit.
Microwave method
In a microwave-proof bowl, whisk together the egg yolks, whole egg, and sugar until well combined. Whisk the grapefruit juice and grapefruit zest into the egg mixture.
If adding fresh mint, stir through the shredded mint now.
Place the bowl in the microwave and cook in 40-second increments, stirring each time for around 4 minutes in total until the curd has thickened. This time may increase or decrease depending on your microwave strength.
The thickening happens right at the end of the cooking process. It should be the texture of warm pudding.
Check that the curd is thick enough by dipping it in a spoon. The curd should easily coat the back of the spoon. Let it cool on the spoon, then run a finger through it. It should leave a line that doesn’t run back together.
Stir the cold cubed butter through the hot curd and stir until smooth. Pour the finished curd through a fine-mesh sieve into clean jars. This avoids a lumpy curd.
It will thicken more as it cools. Once cooled, store it in the fridge.
Double boiler method
Set up a makeshift double boiler by filling a medium saucepan with about 2 inches of water and bringing it to a simmer over medium-low heat. Mix all the ingredients except the butter into a medium heatproof bowl and set this over the simmering water.
Whisk it together over the simmering water for around 15-18 minutes until it starts to thicken. Don’t rush this step It should be the texture of warm pudding and should easily coat the back of a spoon. Let it cool on the spoon, then run a finger through it. It should leave a line that doesn’t run back together.
Take it off the heat and whisk in the cold butter. Pour the finished curd through a sieve into clean jars. It will thicken more as it cools. Once cooled to room temperature, store it in the fridge.
Curd not thick enough
If you accidentally took it off the heat too soon, and it doesn’t thicken in the fridge, the cold curd can be reheated and cooked a bit longer. Heat it a little bit at a time in the microwave, stirring after each time, or over a water bath on the stove.
Storing
Grapefruit curd can be stored in an airtight container in the refrigerator for 8-10 days.
It can be frozen too and defrosted when you need it. It doesn’t freeze very solid so you can scoop what you need straight from the freezer.
Uses for grapefruit curd
Try your creamy grapefruit curd in brioche donuts, spread over sweet cream pancakes, poured in a tart shell, or dolloped over meringue or ice cream, yogurt, and fresh fruit. It makes an excellent filling for sponge cake or cupcakes.
Tangy Grapefruit Curd
Grapefruit curd is delicious and tangy. Add in a little fresh mint to make it extra special.
Ingredients
- 3 large egg yolks
- 1 large whole egg
- 150g (¾ cup) granulated sugar
- 120g (½ cup) grapefruit juice
- 1 tablespoon grapefruit zest
- 1/4 teaspoon salt
- 8 fresh mint leaves, shredded (optional)
- 55g (4 Tablespoons) unsalted butter, cold and cubed
Instructions
Microwave method
- In a microwave-proof bowl, whisk together the egg yolks, whole egg, sugar, and salt until well combined. Whisk the grapefruit juice and grapefruit zest into the egg mixture.
- If adding fresh mint, stir through the shredded mint now.
- Place the bowl in the microwave and cook in 40-second increments, stirring each time for around 4 minutes in total until the curd has thickened. This time may increase or decrease depending on your microwave strength. The thickening happens right at the end of the cooking process.
- Check that the curd is thick enough by dipping it in a spoon. The curd should easily coat the back of the spoon.
- Stir the cold cubed butter through the hot curd and stir until smooth. Pour the finished curd through a fine-mesh sieve into a clean jar. It will thicken more as it cools. Once cooled, store it in the fridge.
Stovetop method
- Fill a medium saucepan with about 2 inches of water and bring it to a simmer over medium-low heat. Mix all the ingredients except the butter into a heatproof bowl and set this over the simmering water.
- Whisk it together over the simmering water for around 15-18 minutes until it starts to thicken. Don't rush this step. It should easily coat the back of a spoon.
- Take it off the heat and whisk in the cold butter. Pour the finished curd through a sieve into clean jars. It will thicken more as it cools. Once cooled to room temperature, store it in the fridge.
Storing
- Grapefruit curd can be stored in an airtight container in the refrigerator for 8-10 days.
- It can be frozen too and defrosted when you need it. It doesn't freeze very solid so you can scoop what you need straight from the freezer.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 63Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 96mgSodium: 161mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 3g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist