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Grapefruit Curd Recipe

You'll love this easy recipe for grapefruit curd using Safest Choice™ Pasteurized Eggs! We recommend spreading it on scones and biscuits, layering it into parfaits, or eating it with a spoon. Recipe courtesy Jennifer Farley of

Servings: 48

Active time: 20 minutes

Total time:

Light and Healthy recipe


  • 5 Davidson's Safest Choice® pasteurized egg(s)
  • 6 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 2 c sugar
  • 1/4 c + 2 Tbsp cornstarch
  • 2 c fresh squeezed grapefruit juice
  • 8 oz (2 sticks) unsalted butter, cubed and at room temperature


  1. In a medium saucepan, whisk eggs, egg yolks, and sugar together until smooth. In a medium bowl, whisk the corn starch with some of the grapefruit juice to create a slurry.
  2. Whisk the remaining grapefruit juice and the slurry into the egg mixture.
  3. Continue to whisk constantly over medium heat until thick, 10-15 minutes. It should be the consistency of pudding. Make sure the whisk hits the bottom of the pot to keep the bottom from burning.
  4. Remove from the heat and whisk in pieces of butter, one at a time.
  5. Transfer the curd to a bowl; allow it to cool for several minutes. Press plastic wrap against the top of the curd to prevent a skin from forming. Chill in the refrigerator.

Nutrition Facts

Serving Size (1 tablespoon)
Total Servings 48

Amount Per Serving:

Nutrition Category Amount
Calories 90
Calories from Fat 45
Total Fat 5g (8% DV)
Saturated Fat 3g (15% DV)
Trans Fat 0g
Cholesterol 55mg (18% DV)
Sodium 10mg (0% DV)
10g (3% DV)
Dietary Fiber 0g (0% DV)
Sugars 8g
Protein 1g
Vitamin A 4%
Vitamin C 6%
Calcium 0%
Iron 0%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.