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!
Layered Citrus Curd
- Cook & Prep: 10 h
- Serving: 8
For the Grapefruit Curd
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.
For the Lemon Curd
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.
Replies:2 weeks to a month. Best to tightly cover it.