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Recipe by Michal Frischman

Layered Citrus Curd

Layered Citrus Curd add or remove this to/from your favorites
Parve Parve
Medium Medium
8 Servings
Allergens

Contains

- Egg

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!

Ingredients

Main ingredients

  • 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 lemons

Directions

For the Grapefruit Curd

1.

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. 

2.

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. 

For the Lemon Curd

1.

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.

Assemble

1.

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.

Credits

Photography: Hudi Greenberger. Styling: Renee Muller.

Layered Citrus Curd

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mirelle klein
mirelle klein
6 years ago

lemon curd how long can lemon curd stay fresh in the fridge?

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Cnooymow{shman
Cnooymow{shman
Reply to  mirelle klein
6 years ago

2 weeks to a month. Best to tightly cover it.