Serious Eats: Recipes
The Crisper Whisperer: Grapefruit-Vanilla Curd
Life is complicated. I like it that way. Breakfast—or, if you prefer, dessert—is no exception. And that's why I don't mind telling you that fruit curd is one of my very favorite foods, even though I hardly have any interest in eating it.
About five years ago I got my hands on Sherry Yard's The Secrets of Baking, which is cleverly organized around master recipes (such as basic lemon curd and chocolate ganache) that can be used in or altered to make a wide variety of derivative desserts. It was an accessibly science-y cookbook before such books became commonplace, and I was instantly smitten.
I made the lemon curd as a filling for mini tart shells, which I served as a party dessert. The curd was such a hit with family and friends that I even eventually forgave the author for sending my first stand mixer to its untimely death with some faulty brioche-kneading instructions. (Kitchen-Aid's generous exchange policy didn't hurt, either—but that's a story for another day.)
The more I made that lemon curd, the more people loved it. They loved it so much that I started giving it as gifts, and then writing about giving it as gifts. (You can find the lemon curd recipe at that link, if you'd like it.) Soon other people started writing about my giving lemon curd as gifts (seriously—apparently people have less to do than I realized). Pretty soon the fact that I'm not all that interested in actually eating lemon curd seemed even less important than it originally had. See? Life is complicated.
This grapefruit-vanilla curd is my adaptation of one of the derivative recipes in the book. It's an elegant use for a bit of the season's best grapefruit and a Meyer lemon or two; and if you haven't caught on yet, it makes a lovely hand-made hostess or birthday gift. To tell the truth, I like it even better than the lemon curd. I like it so much, in fact, that I might even consider eating it.
About the author: Carolyn Cope writes Umami Girl and manages a CSA in New Jersey.
Adapted from The Secrets of Baking by Sherry Yard.