Want to make a dessert for the summer without using your oven? The only time you are using your oven for this recipe is to make the crust for the tart, but if you don’t want to turn on your oven at all you can also make a graham crust. Instead of the traditional lemon curd, you can try grapefruit for a milder less sour taste. Although you can totally use lemons here instead of grapefruits. You can do so much with curds, you can make a trifle, mousse, parfait, layered in cakes, cookies, pies etc…Keep in mind that this recipe makes about 1 1/2 cups of grapefruit curd so if you plan to make this for a bigger group then you will need to double the recipe.
- 1/2 cup grapefruit juice
- 1/2 Tbsp grapefruit zest
- 1/2 cup sugar
- 4 egg yolks
- In a small saucepan OFF the heat, put all the ingredients to make the grapefruit curd and whisk to combine. Heat the curd on medium low heat of your burner whisking constantly until the mixture coats the back of a spoon, about 5 minutes. Remove and place in a glass bowl, cover with plastic wrap making sure that the plastic wrap is touching the curd to prevent a skin forming on the top. Place in the refrigerator for 2 hours, or until ready to use.
- Make the crust: Preheat oven to 350 degrees F. Combine all the ingredients in a bowl. Make sure your coconut oil is softened and not melted. Line a 9" x 4" pan with parchment paper. Press the crust evenly into the pan, prick holes with a fork to prevent from air bubbles. Bake for 10-15 minutes or until golden brown. Remove and cool completely.