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I have always been a big fan of lemon desserts, but have never made a curd without margarine. When Chanie mentioned she uses oil all the time, I knew I had to give it a try!
2 cups sugar, divided
1 and 1/2 cups oil, divided
2 whole eggs plus 4 egg yolks, divided
1 cup grapefruit juice
zest of 1 grapefruit
2 1-in. pieces grapefruit rind
1/2 cup lemon juice (about 3 lemons)
fingers cookies
zest of 3 lemons
In a medium bowl, mix 1 cup sugar and 3/4 cup oil well. Add in 2 eggs and combine thoroughly. Add in the zest and grapefruit juice and mix until incorporated.
Transfer to a small saucepan. Heat over medium heat, stirring regularly, until the curd is thick enough to coat the back of a spoon, about seven minutes. Remove from heat and spoon into serving glasses. Let sit in the freezer to set for an hour.
Meanwhile, combine the remaining cup of sugar, remaining 3/4 cup oil, four egg yolks, 1/2 cup lemon juice, and zest in the same bowl. Heat it over the same pot and cook until bubbling and coating a spoon, about seven minutes. Remove from heat.
Crumble a finger cookie and place over grapefruit layer. Spoon the lemon curd over the finger cookies and set in the fridge, covered, at least overnight.
Photography: Hudi Greenberger. Styling: Renee Muller.
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lemon curd how long can lemon curd stay fresh in the fridge?
2 weeks to a month. Best to tightly cover it.