Lemon/Grapefruit Curd

Lemon/Grapefruit Curd Spread on some fresh baked pound cake and you'll have a perfectly sweet/tart treat!
Prep:20 minutes Chill: 1 hour 
1 cup sugar
2 tablespoons cornstarch
1 teaspoon finely shredded grapefruit/lemon peel (set aside)
1/2 cup grapefruit/lemon juice
1/4 cup water
6 egg yolks, lightly beaten
1/2 cup butter, cut up

1. In a medium saucepan, stir together sugar and cornstarch. Stir in grapefruit juice and the water. Cook and stir over medium heat until thickened and bubbly.
2. Stir half of the grapefruit mixture into the egg yolks. Return yolk mixture to the saucepan. Cook, stirring constatnly, over medium heat until mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove from 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 to freezer container and freeze for up to 2 months.

Makes 2 cups. Per tablespoon: 63 cal., 4g fat (2g sat. fat), 50mg chol., 22mg sodium, 7g carb., 0g fiber, 1g pro.
*Substitute exact amounts of grapefruit juice and peel for lemon juice and peel.