Another week, another curd recipe. Why? Because, despite it’s name, it’s one of the best things in the world, bar none. Tangy and fruity and sour and perfect in yoghurt, on toast, in cake, on cake…pretty much anything. This grapefruit curd was part of a bigger recipe, which is coming and incorporates two different curds – this one and this one – in one big show-stopping cake.
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