Perfect Low Carb Lemon Curd that tastes great by itself or spooned over some low-carb bread. This sugar-free and dairy-free lemon curd is so easy to make you'll be making it year-round. Servings: 1 (8-9 oz.) jar. Put the juice in a small pot and set it on the stove over low heat to medium heat.
Kept refrigerated, grapefruit curd will last for about 1 week, or up to 1 month in the freezer. Pour grapefruit juice into a small saucepan over medium-high heat and bring to a simmer. Simmer until juice is reduced to about 3/4 cup, 3 to 4 minutes. Transfer to a measuring cup to cool slightly; stir in grapefruit zest.
In this recipe I make my curd on the hob. If you’d prefer to make your grapefruit curd in the microwave, then head on over to my microwave lemon curd recipe and follow the instructions. Simply switch ingredients in that recipe for the ones listed here.
Lemon curd is the most common, but grapefruit curd is like lemon curd on steroids, intensely sweet with enough bitterness to give it some muscle. This recipe is adapted from a Meyer lemon curd recipe in Food in Jars by Marisa McClellan.