Grapefruit Curd with Ginger

This vibrant grapefruit curd is perfect slathered on scones, waffles, and shortbread. A jolt of freshly pressed ginger juice makes it extra special.

Grapefruit Curd with Ginger

I started thinking about this grapefruit curd while traveling in Marrakech, Morocco. I was admiring the diverse plants outside Peacock Pavilions when Maryam kindly brought us tea and a platter of incredible lemon bars. The lemon flavor of the curd was intense and bright, made from citrus picked on the property. The shortbread foundation was extra thick and structured. Think deep-dish lemon bar perfection. And there I found myself, standing in the North African sun, thinking about all the citrus that would waiting for me when I got home to California, and all the different curds I would make.

grapefruit curd in a glass jar on a counter

All The Different Citrus Curds!

And I did. I got right to it. I made minneola curd, blood orange curd, lemon curd with a kiss of clove, and this one, grapefruit curd with ginger. It's my favorite. You get an intense, assertive hit of grapefruit with enough ginger to notice. It begs to be slathered on everything.

wood cutting board topped with slices of grapefruit

What Pairs Well with Grapefruit Curd?

Grapefruit curd is wonderful on a long list of things. Scones, biscuits, toast, and English muffins to start with. Wayne puts it on pizzelles. I swirl it into Greek yogurt. And I like to make some before family comes to brunch because it is perfect with all of the following.

two jars of grapefruit curd in glass jars on a counter alongside lots of grapefruit

A Couple Details

You can sweeten this curd with granulated sugar or honey, and I include instructions for both down below. In general, I use a one-pan method to make curd, which (I hope) makes things easy for you - not fussy or technical.

Ginger Grapefruit Curd

Beyond Curd Inspiration

While I was in Morocco I shot with my Polaroid Land camera quite a lot. It takes pack film which is still readily available. Each shot develops over the course of a few minutes, and you peel it away from its backing. You can see my shots spread out on the table up above (land cam shots on the right). I love this camera, but in all honesty, it is not a system for the faint of heart. I carry an external light meter/timer, sizable packs of film, lens adapters/rangefinders, bags for the trash the film produces, and a small box to protect the damp prints from scratches and dirt. The film is also temperature sensitive. Beyond that, the list of issues goes on - but I love the little prints it makes, and the feel they have. Hopefully some of that magic is retained in a few of these scans - a handful of my favorites from this trip.

Ginger Grapefruit Curd

I look forward to returning someday - I'd also love to visit Fez, a city that has been on my travel wishlist for a long time. In the meantime, I'll keep cooking from my stack of Moroccan cookbooks so I have a deeper understanding when I do return - a shortlist of a few of my favorites for those of you who are interested (The Food of MoroccoMourad: New MoroccanArabesque, and A Month in Marrakesh). Also! Paula Wolfert maintains a fantastic Facebook group focused on Moroccan cooking, it's an incredible resource that you might want to check out if you're interested in diving deeper.

Ginger Grapefruit Curd

Exploring the Medina in Marrakech.

Ginger Grapefruit Curd
Ginger Grapefruit Curd

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Grapefruit Curd with Ginger

5 from 1 vote

I simmer my grapefruit juice here so it reduces and concentrates. I do this with any citrus curd I make. The flavor of the curd is better, the color deeper. That said, if you don't have time (or the inclination) to do this step, just start with 1/2 cup / 120 ml of freshly squeezed grapefruit juice, strained. Your curd with still be perfectly good. As far as sweeteners go, I use granulated sugar, or honey, or a blend of the two. I tend to mix it up depending on the citrus I'm using. This curd is great made with sugar or honey. If using honey, I use less because the flavor is so much more pronounced, and honey is sweeter. That said, I think I tend to go easy on the sweetener in general compared to other curd recipes - trying to strike a balance, avoiding cloying sweetness. Try it this way and feel free to adjust the sweetness in future batches to your liking. Method: I cream, then combine ingredients in a stainless steel mixing bowl here, you can use the bowl from your stand mixer if you like. Then, move that bowl over a saucepan of boiling water (as a makeshift double boiler), to keep the heat gentle. Go from there. It's easy, and keeps bowl-cleaning to a minimum.

Ingredients
  • 1 cup / 240 ml freshly squeezed grapefruit juice, strained
  • 5 tablespoons unsalted butter, room temperature, soft
  • 1/2 cup / 3.5 oz / 100 g granulated sugar OR 1/4 cup / 60 ml honey
  • 2 large egg yolks, preferably room temperature
  • 2 large eggs, preferably room temperature
  • 1/8 teaspoon fine grain sea salt
  • 1 tablespoon freshly squeezed lemon juice, strained
  • 1 tablespoon fresh ginger juice (made by pressing grated ginger through a strainer)
Instructions
  1. Simmer the grapefruit juice in a small saucepan, reducing to 1/2 cup / 120 ml. Let it cool a bit.
  2. Cream the butter in a medium stainless steel bowl (note: you'll use this bowl as a makeshift double-boiler later). Add the sugar and beat until fluffy and light. Add the yolks, and then the eggs one at a time, beating well to incorporate after each addition. Stir in the salt, and then gradually add the grapefruit juice, lemon juice, and ginger juice - working the juice in as you go.
  3. Rinse out the small saucepan you used earlier, and fill 1/3 of the way full with water. Bring to a simmer, and place your stainless steel bowl of curd on top of it. Stir constantly, and heat the curd slowly enough that the sugar (if you used it) has time to dissolve. This step usually takes me about ten minutes. Pull the curd from the heat when it is just thick enough to coat your spoon - my thermometer usually reads ~166°F (it will continue to climb a bit off heat, keep that in mind). Your curd will thick substantially as it cools.

  4. There's no need to strain it, unless you somehow ended up with a few lumps (which you shouldn't). And it keeps refrigerated for a week, or up to a month in the freezer. I love it warm or cold.
Notes

Makes about 2 cups.

Serves
16
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
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Comments

Thanks for the ginger grapefruit lemon curd recipe. It seems like this recipe has a lot of pop.

Nicholas Sloanhoffer

Your curd looks delicious! I included one of your pictures in a blog i wrote about curd.

Angela

I made this on the weekend - my first time making curd and it worked and tasted delicious - thanks! Was great on hot crossed buns and on also on top of stewed fruit in little pastry shells.

Melanie

this was incredible! we finished the first half of the batch and i just pulled the second half out of the freezer for brunch tomorrow to serve with your maple oat scones. yum!

kate

Those photos are so unbelievable! I'm headed to Morocco in December, so I'm getting excited now (not that I wasn't already)!

Anna

Made a triple batch of this yesterday (served ~10 people), and it's delicious. Very strong flavor though, some of my dinner guests wished for a slightly less bold ginger flavor, or perhaps it's better suited for spreading on cookies or breads - we ate it in small dishes with some brown butter shortbread cookies to accompany. I loved it though, and though it took sometime it's fairly simple to make.

Caetie

I have made this. In fact it is cooling on the side as I type this. I licked the bowl clean. It is so delicious!

Jess

Heidi, the photos are simply gorgeous. Truly an inspiration.

Ujj

So simple and fresh. I love ginger and lemon...I've never thought of trying it with grapefruit...I can't wait! Thanks, Heidi.

Laurie @ limonata

This looks deliciously pucker!! Thanks, Heidi.

Jill

Yummm! This looks so good, thanks for sharing. I will have to try it out! xo

Scarlett

I made this today and it is delish! I am looking forward to eating it for breakfast on Irish soda bread this weekend.

Megan Lee

I made this for a filling for french macarons, by whipping it until fluffy with a little almond flour. OH MY GOSH! perfect amount of sweet, with a little bite that comes through the almond flour cookie. new favorite.

Krista

(Isn't the mint tea in Morroco the best ever?) I love this recipe: have only been eating lemon curd til now.

Ivona Poyntz

Can't believe you came to Morocco; I've live here for 6 years (3 in Casablanca and 3 in Fez). I would've totally invited you over for a home-cooked tagine! =) Glad you enjoyed your visit; Morocco is just so enchanting (most of the time ;-).

KatieS

What a great combination of flavours - I love ginger and grapefruit but haven't used them together. I can't wait to try making this! Your blog is my favoroute- the recipes are so interesting and the photos are always so beautiful - constant inspiration for my own blog! Thank you for offering gluten free recipes

Sarah

Oh Heidi, This is seriously delicious! I've never made a curd before. It was so simple. I think I'll try it over waffles this week. :) Thank you.

Sally Mae

your pictures and writing made the experience almost tangible. thanks for the thoughtful tour of your trip, and as always the delicious recipe.

persuede

My mom just told me she is sending me a box of grapefruit she received as a gift, because she isn't a fan of it... I now know where some of them will end up! Thanks!

CookingScraps

I had a bowl of key limes that were long in the tooth so I used your recipe. I just finished the curd and it is *so* good. It turned out beautifully. I can't wait to make the as is version.

Oana from dish chronicles

Wow! Love grapefruit, LOVE ginger. This sounds like a match made in heaven. Wonder how it would taste inside of an ebelskiver (stuffed pancake)?

Rob

Such wonderful ideas in this post, and in the comments. Lemon rosemary curd, lime leaf curd, oh my! Can I ask why you cream the butter first? I just put everything in a double boiler and whisk while the butter melts into the citrus juice and sugar. Is there added benefit to creaming versus just melting?

Kate

I never even considered making curd with anything other than lemons. Grapefruit curd sounds amazing.

Tim @ Chicken and Apples

Fantastic! I love to make curds, so I will definitely need to try this one!

Jillian@TheHumbleGourmet

I made the ginger grapefruit curd tonight. It is all I can do to resist eating the entire batch by the spoonful. It is THAT good. Thank you for the recipe and the great photos.

TulumChica

Brilliant and beautiful photos... the grapefruit curd with ginger sounds amazing!! Love the moroccon tea cups.

Malli

This looks amazing, Heidi! I've been stepping away bit by bit from my veganism; this might push me further. Also, are those your gorgeous Carrara marble counters above? How do you find them -- do they stain; do you have to seal them regularly? I'm looking into redoing my kitchen this year, and I just love the way they look.

Nori

The curd sounds so delicious - the pictures of Morocco are wonderful - I backpacked there 20 years ago! it looks very similar now! mary x

Mary

Talking about lemons, I just wanted you to know I made your chutney (well, a slight variation) and am addicted. I posted and linked back to your post, but comments were closed, so I dropped you a line here instead. Thanks for the tip, I love it!

Nuts about food

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