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+ servings
pink grapefruit curd with strawberries on a black backgroud

Pink Grapefruit Curd with hint of Strawberry and Basil

Print Recipe
A variation on lemon curd made with pretty pink grapefruit and a touch of strawberry and basil.
Course Breakfast, Dessert, Snack
Cuisine British
Seasonal spring
Ingredient Grapefruit, strawberry
Prep Time 15 mins
Cook Time 10 mins
Cooling 45 mins
Servings 1 jar
Author Diane Scalia


  • 4 ripe strawberries hulled, cut into quarters
  • finely grated zest and fresh-squeezed juice from 1 large pink grapefruit approx 1/2 - 3/4 cup juice
  • 8-10 fresh basil leaves torn by hand into tiny pieces
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 stick cold unsalted butter (4 oz) cut into small pieces


  • Over a small bowl, press strawberry pieces through a fine sieve, pressing with the back of a spoon to yield about 1/4 cup or more of juice; use remainder of berries in sieve in a smoothie!
  • Place strawberry juice, grapefruit zest and juice, basil leaves, sugar, and eggs in metal bowl, whisk all ingredients to combine well, then add butter pieces.
  • Over simmering water in medium saucepan, place bowl (double-boiler fashion).
  • Whisking constantly, cook until thickened and smooth, and instant-read thermometer registers 160F, about 5-7 minutes. Do not overcook as eggs will begin to coddle!
  • Remove bowl from heat immediately, and strain with fine sieve set into another (preferably glass) bowl. (Cool the curd immediately to prevent bacteria from forming.)
  • Serve warm or place waxed paper directly over curd and allow to cool/chill completely. May keep refrigerated for up to one week.