Grapefruit Curd

Ingredients

1 cup sugar

2 tablespoons cornstarch

1 teaspoon finely shredded grapefruit peel (set aside)

½ cup grapefruit juice

¼ cup water

6 egg yolks, lightly beaten

½ cup butter, cubed

Directions

In a medium saucepan, stir together sugar and cornstarch. Stir in grapefruit juice and water. Cook and stir over medium heat until thickened and bubbly.

Stir half of the grapefruit mixture into the egg yolks. Return yolk mixture to the saucepan. Cook, stirring constantly, over medium"eat until mixture comes to a gentle boil. Cook and stír for 2 minutes more. Remove

frorn heat. Add butter pieces, stirring until melted. Stir in grapefruit peel. Cover surface with plastic wrap. Chill for at least 1 hour before serving. Store Curd in the refrigerator for up to 1 week or transfer curd to a freezer container and freeze for up to 2 months Makes 2 cups.