|giant egg...or grapefruit curd?|
Back in January, I had one of those days where the contents of my pantry, my own food cravings, and another blogger's post all converged perfectly. I had just returned from Costco with a giant box of Meyer lemons, and Tracey just so happened to post a recipe for Meyer Lemon Curd. The recipe won me over instantly, not just because I had a bunch of lemons I needed to use. Instead of separating a bunch of eggs, with the egg whites consigned to freezer obscurity (I know, I know, there are tons of things I could make with them, but I never do), the recipe uses two whole eggs. And suddenly I had a jar of perfect lemon curd, just like that.
When it came time to pick something citrusy for Di's roundup, I could have turned to my own obsessively-curated, all-things-lemon Pinterest board, but I decided to replicate the curd using a ruby red grapefruit. Pink! How cute!
As you can see, the dreams of pink curd ended when the ingredients combined. I got an orangey-yellow. That's okay, though. The curd tastes delicately of grapefruit - not punchily, but delicately. I'd add a tablespoon or two of lemon juice to tart it up a bit next time.
Check out Di's blog for a roundup of citrus delights - and thanks, Di, for putting it all together!