Spice Rack Challenge featured citrus. At first I racked my brain over the whole idea of dried citrus rind. What do you use it for, just in place of fresh? Why would you buy it in the first place when most citrus fruits are so easy to find year round? Then I gave up pondering and tried making a almond shortbread cookie inspired by these Orange and Dark Chocolate Scones from Joy the Baker. I liked the texture but hated the flavor, so I pitched them.
I found myself on the last day to post and all I had in the house was a really sad dried up lemon and two slightly beaten up grapefruit, I never did buy or make any dried peel. Instead of throwing in the towel I decided to make grapefruit curd. Lemon curd is so insanely good and addictive that I've never bothered to make a curd with other citrus fruit. For awhile I made homemade dairy-free lemon curd with Earth Balance margarine but then I found out it is even better made with coconut oil. Lemon curd sweetened with honey and made with coconut oil is my favorite. But since grapefruits were what I had, I gave grapefruit curd a try.
Well, I may be won over. The grapefruit curd was excellent on toast. For the bread I made this coconut flour bread, except I used coconut oil in place of the ghee and maple butter instead of honey. It tastes like poundcake without all the crazy sugar and was the perfect foil for the sweet curd. (And now that I'm thinking about it, the coconut bread would be great with a little citrus zest added to it.) The curd was also great on fruit, try dipping strawberries in it!, and of course straight from the jar.
Dairy-free Citrus Curd
Thanks to Straight Into Bed Carefree and Dried and Martha Stewart
Makes ~1 1/2 cups
3 egg yolks (egg quality really counts)
zest from 1 fruit
4 tablespoons sugar (or honey)
1/4 cup citrus juice
4 tablespoons coconut oil
-Place your yolks, zest, juice and sugar (or honey) in a small saucepan and cook over medium heat while whisking.
-Cook until the mixture thickens and can coat a spoon.
-Turn off heat and whisk in the coconut oil one tablespoon at a time.
-Strain through a fine metal sieve and whisk again if any oil begins to separate out.
-Cool and use. Store any remaining in a glass container in the refrigerator.