Last night I wrote about the tasty, tangy grapefruit tart I enjoyed for dessert (alright, and for breakfast this morning) but I was too tired and lazy to type much else. Now I'm well-rested and snowed in, so I'll enter the recipe for the heavenly and refreshing curd that filled the tart. For an even, shimmering surface the curd should be poured into the tart shell while it's still warm and fluid.
Grapefruit Curd adapted from In the Sweet Kitchen by Regan Daley
1 c sugar
pinch of salt
3 tsp grated grapefruit zest
3/4 c freshly squeezed pink or yellow grapefruit juice
3 tbl lemon juice
1 cup unsalted butter, cut into small pieces, room temperature
In a heat-proof bowl, whisk together yolks with the sugar until foamy. Add all the other ingredients except the butter and set the bowl over a pot of barely simmering water, whisking constantly until it thickens and coats the back of a spoon (about five minutes). It will thicken as it cools. Immediately push the curd through a fine-meshed strainer and stir in the butter, a few pieces at a time, blending well after each addition. If it's still very warm, cover the surface with a layer of plastic wrap to prevent a skin from forming, cool to room temperature, then refrigerate until cold. It will keep for up to three days or so, but it's best eaten the day it's made.