Quick Curds

Lately I’ve had a craving for a citrus curds.  There is something I love about the combination  and balance of creamy, sweet, and yet also acidic.  Instead of making a traditional curd I wanted to see what would happen if I made it from our Grapefruit Jelly and also from our other marmalades.  I knew it was either going to be a an epic failure or a great success.  Luckily it was the latter!

Not only was it very easy to make but they also tasted wonderful and had a nice silky consistency.  When made with our delightful marmalades, curds become infused with wonderful chunks of perfectly candied citrus rind. To test out my latest creation I shared it at the March First Friday event at Stripe.  It was a huge hit and I received many requests for the recipe.

*I specifically created this recipe to be a one jar micro batch.  It can easily be doubled or tripled, just make sure to increase the size of your pan.


1 egg
1 egg yolk
3 tablespoons butter
1/2 cup White Grapefruit Jelly or any one of our wonderful marmalades.

Yields one 8 oz jar

Add butter to a double broiler, or a small stainless steel mixing bowl placed over small pan filled with water.  Bring to medium heat.  While butter is melting, vigorously whisk together the egg and egg yolk.  Add the marmalade and vigorously whisk again until thoroughly combined.

Using a wooden spoon, stir the marmalade and egg mixture into the butter once it is completely melted. Continue stirring until the curd thickens and becomes more glossy in appearance.  To test, add a glob to a spoon and place in the refrigerator for a few minutes.  When cool, the curd should have a soft/firm set.  Remove from heat, using oven mitts or your heavy duty True Blue fabric lined rubber gloves, pour into a clean 8oz jar, and place in the refrigerator.

Your freshly made batch of curd will be delightful on scones, toast, as a filling in mini tarts, a filling in a cake, or if you’re like me just straight from the jar!


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