How To Make A Citrus Curd
A Note From feedfeed

You've probably heard of lemon curd, but have you ever made it? Or its tangier cousin, grapefruit curd? Here our senior food editor Molly Adams walks you through how to make a quick and easy citrus curd. 

Have some leftover? Get the recipe for Molly's Winter Citrus Pavlova with Citrus Curd here


Prep time 30mins
Cook time 1hr 20mins
Serves or Makes: 6-8


For the Pavlova

  • 4 Handsome Brook Farm Pasture-Raised Organic Egg Whites, at room temperature
  • pinch salt
  • 1 cup superfine sugar
  • 1 tablespoon cornstarch, sifted
  • 1 teaspoon lemon juice,
  • 1 teaspoon Simply Organic Pure Vanilla Extract
  • 1 cup Grapefruit Curd (recipe below)
  • 1 small cara cara orange, rind and pith removed and cut into segments
  • 1 small blood orange, rind and pith removed and cut into segments
  • 1 small grapefruit, rind and pith removed and cut into segments
  • Freshly whipped cream (optional), for serving
  • pistachios, chopped (optional), for serving
  • pomegranate arils, optional, for serving

For the Pavlova


  • Step 1

    Preheat the oven to 300˚F and line a large baking sheet with parchment paper. Using an 8-inch cake pan as a guide, trace an 8-inch circle onto the parchment, then flip the paper over on the sheet so the ink side is facing down.

  • Step 2

    Add egg whites and salt to the bowl of a stand mixer fit with the whisk attachment. Begin whipping at low speed, then gradually increase the speed to high. When the egg whites begin to look foamy, reduce the speed to medium and begin adding the sugar in one tablespoon at a time.

  • Step 3

    Once all of the sugar has been incorporated, increase the speed to high and whip until stiff peaks form and the meringue mixture is glossy and the sugar is fully dissolved. Add cornstarch, lemon juice and vanilla and beat at low speed until incorporated.

  • Step 4

    Remove the mixing bowl from the machine and scrape the meringue into the circle you traced on your parchment paper. Using an offset spatula or a flexible bench scraper, smooth the outer edge of the meringue up, creating a border around the edge that is slightly higher than the center.

  • Step 5

    Place the sheet pan in the oven and immediately reduce the heat to 250˚F. Bake for about 80 minutes, or until the outside is a creamy white color and appears dry to the touch (do not open the oven to check!).

  • Step 6

    Turn the oven off and do not open it. Let the meringue sit and cool inside the oven for at least 2 hours, or overnight.

  • Step 7

    Once cooled, fill the pavlova with grapefruit curd, whipped cream (if using), fresh citrus, pistachios (if using) and pomegranate arils (if using).

For the Grapefruit Curd

For the Grapefruit Curd

  • Step 1

    Set up a double boiler by placing a heat safe bowl over a pot of simmering water. Make sure the water is not touching the bottom of the bowl. Add the egg yolks, sugar, grapefruit juice and zest to the bowl and whisk until smooth. Continue whisking constantly for about 10 minutes, or until the mixture thickens. Remove from heat and stir in the butter 1 tablespoon at a time until well combined. Strain through a fine mesh strainer.

  • Step 2

    Let cool, then place in the refrigerator for at least 2 hours before using.