recipe from local kitchen
– zest & juice from 1 red grapefruit (75¢ @ Venice FM)
– 4 egg yolks
– 2/3 cup evaporated cane sugar
– 4 tbsp butter
– pinch sea salt
KA-POW. Whereas the Lemon Curd was in-your-face lemony, the grapefruit version is almost too subtle. I feel like I taste more eggs and sugar than actual citrus. Maybe more zest would have upped the ka-pow?
With all those egg whites left, it’s almost a shame not to make a little meringue and toss this puppy into a tart. That is, if I can stop eating it out of the jar.