- 1 c
- grapefruit juice (freshly squeezed, strained)
- 5 T
- butter (unsalted)
- 1⁄2 c
- sugar (granulated, OR 1/4 cup honey)
- eggs (large, plus 2 large egg yolks, at room temperature)
- 1⁄8 t
- 1 T
- lemon juice (freshly squeezed, strained)
- 1 T
- ginger juice (grate a chunk of ginger, then press it through a fine-mesh strainer)
Initially reducing the grapefruit juice by half will concentrate its flavor and give the curd's citrus taste more of a punch, as well as a deeper flavor. You can use regular sugar or honey here, but avoid maple syrup or brown sugar, or the curd will look muddy. In a pretty jar, this would make an excellent gift (if you can bear to part with it!)
In a small saucepan, simmer the grapefruit juice over medium-high heat, reducing it to 1/2 cup. Remove from heat and allow to cool.
In a medium stainless steel bowl, cream the butter, then beat in the sugar until fluffy and light. Add the egg yolks and beat to incorporate. Add the eggs one at a time, beating well after each one. Stir in the salt, then while continuing to stir, slowly pour in the reduced grapefruit juice, then the lemon juice and ginger juice, pouring in just a bit at a time.
Rinse out the small saucepan from the grapefruit juice and fill it 1/3 full of water. Bring to a boil, and use the stainless steel bowl as a double boiler, placing it on top of the pot of boiling water. Heat, stirring constantly, while the sugar or honey dissolves. Stir until the curd is 166˚F, or is thick enough to coat your spoon, about 10 minutes. Remove from heat and allow to cool. It will thicken considerably as it cools.
Transfer to a lidded container, and keep refrigerated for up to 1 week, or up to 1 month in the freezer. Serve cool or warmed up.