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.

  • 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)
  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.

Makes about 2 cups.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
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Recipe Rating


I've been on a major citrus kick lately and this looks absolutely beautiful. Your photos are amazing, as well!


Gorgeous post, Heidi. I'd love to visit Morocco someday. Your curd looks wonderful and ginger sounds like it would punch up the flavor. Must be the season, because I actually posted a recipe for no-strain, honey-sweetened blood orange (and Meyer lemon) curds recently.

Cookie and Kate

This one jumps right off the screen. Thank you for this amazing post -- it's everything I am crazing this Spring day. I will read and re-read; make and re-read again!


I have that same camera, I think. It was my granddad's. Where do you find the film? I'd love to use it in May when I go to Ireland! Also, I can't wait to try out the gingered grapefruit curd. My partner, Meg, will love it!


Funny, I just made my first lemon curd. I'd be glad to try this version with grapefruit and ginger!

Sweet Faery

Your tunic/caftan is killing me. Like, I literally cannot stop thinking about it. Any ideas on where to buy one? (Considering I won't be heading to Morocco anytime soon) HS: Hi Megan - Do you mean the one in the self portrait? The olive green one? It is definitely more of a dress than a kaftan, but it has become a travel favorite. I picked it up during a heatwave in London last year at Egg.


Aw I love this post Heidi. What is blogging if it doesn't transport your somewhere else? Your post took me right back to Morocco where we got engaged almost exactly 2 years ago. So much to explore off the beaten track...


Grapefruit curd with yoghurt sounds delicious. I love Polaroid pictures, they're so tactile. GG

Glamorous Glutton

Thanks for this recipe! We made the curd today (using virgin coconut oil instead of butter) and we love it! The slight bitterness of the grapefruit makes it so much more interesting than "plain" lemon curd. Love the pictures, too!


This looks stunning, the photos fantastic and the post brilliant. I have always wanted to go to Morocco, and none more so than now. I have never made a curd before, and the other day saw a recipe for Passion Fruit Curd which I really want to try!

James B

Lovely post, Heidi. We are hoping to move to North Africa, either Tunisia or Morocco, in a few years. Your images take me there. I must try this curd, having made my first curd not too long ago (blood orange) and becoming hopelessly hooked. p.s. seeing as you're a film aficionado, if you're on Facebook, please join a new group called 'Girls on Film' -- fun, lively, talented group of female film shooters :)


What was the drink in the pitcher, and was that rosemary floating in it? It looked so refreshing. I've only been to Morocco in your photos. Thanks for the visit. My photog. husband uses the 'Roid to "see" if he got the right exposure when he paints with light in the total darkness. But I, too, thought that the film was no longer available. Good to know.


I love your photos of Morocco, it truely is a magical place! I can't wait to try this recipe... lemon curd is one of my all time favourites so am looking forward to trying this version.


God your recipes are always great and your pics... amazing!


Thanks for the great instructions for this curd. I always want to know WHY I am doing whatever it is and so most recipes make me cross. This one is about to be followed implicitly


The shots are breath-taking and the curd looks lovely sitting on the counter surrounded by the grapefruit. I have never prepared it, but I would love to try it. Budget constrains usually keep me from experimenting heavily in the kitchen. But this goes on my wishlist!


I can't wait until I can start a sentence with "One afternoon, while I was in Morocco..." Great storytelling shots, too.


I love all your pictures and Morocco is high up on my list for upcoming journeys. And like you I love "A month in Marrakesh". Recently I found the book "Veggiestan" by Sally Butcher (the publication in British) which combines vegetarian recipes from all over the Middle East and North Africa including Iran and Afghanistan. You might like it too. I have a batch of lemon curd in the fridge but will make this grapefruit curd next.


Okay. This is on my to do list. So excited, can't wait!


oh gosh, ginger!! i love a good curd, and have made many, but ginger has never crossed paths with citrus. i'd read once that it would curdle a curd, but that doesn't appear to be a problem, here. i do love adding the zest of the fruit, for an extra punch of flavor (though it does require straining out, in the end). i also love blitzing the ingredients before cooking, as it all but eliminates any risk of the egg scrambling. even over direct heat. amazing. i can't wait to give this lovely a go!


Heidi, you never stop surprising me. Your ideas, recipes and photography are so inspiring. Thank you. I´m definitely making citrus curds in the coming days. I´m curious about the results using ginger and clove (separately) in the curds. Will give them a try!.

Heidi Leon

Ok, it's like you've been peeking over my shoulder in the kitchen or something. My grapefruit tree is heavy with fruit and I've been trying to make a grapefruit curd for weeks. All of mine taste too 'egg-y.' I absolutely can't wait to make your version. And I love the idea of using honey and 1 pot! You're a kitchen goddess! :)


beautiful photos!


It makes me so happy and excited to see you using film! Once the 600 Polaroid packs was discontinued I sort of gave up with instant photos, but this has me itching to finally get my hands on a Land Camera. Film photography forever!


I may need to make some of this curd pretty immediately. I might try a lemon ginger (or lemon rosemary?) one as well--I want to use the lemons in my back yard! :)


I've never thought of adding spices to fruit curds, which I make a lot, especially in citrus season. I'm thinking this would be so pretty made with ruby grapefruit.

Sharyn Dimmick

Heidi, another captivating post, thank you so much for sharing this. Arabesque looks like a beautiful book, I think it will be on my next order from overseas. Your curd sounds amazing... and I also like the sound of Kellie's lime leaf and passionfruit curd, a sublime combination of flavours. Thanks again. I'll be back!

Lizzy (Good Things)

these shots are some of my favorite i've ever seen from you. the light is stunning.

jen maiser

Heidi--your recipes, comments and photos are like a breath of fresh air! It's a pleasure to read about juicy bright grapefruit, spicy ginger, and all the other lovely ingredients you speak of and take pictures of. Winter in the mid-west has been mild so it has teased us into thinking any day now the flowers will spring up and we can leave the windows open for more than a few moments. I love to cook with the doors and windows open to hear the birds and let the air and light in. THATs what it's like to read and see what you have done here--today and every time. The traveling you "let us in on" adds so much because it feels like you have given us a little piece of you that we can savor and dream about even though we never left our homes. Thank-you Heidi, it's all been such a joy!


Just this entire post is so wonderful!


Heidi, I have made Lemon Curd in the past. I want to make some with the Meyer Lemons I've been getting lately. Normally I just zest them and juice them and freeze the juice. Since I can only get them for about 4 months in the year, I buy as many as I can and freeze the juice. I love it so. I am not a fan of grapefruit or I would probably make it. What are you going to do with the curd aside from eat it on toast or in something for breakfast?


Lime-mint curd over my mom's orange cheesecake. Tonight I will wow the masses. Why do I slack on reading your blog? It always inspires!


Love the sound of that curd. I've made lime and ginger curd which was fantastic. Now i want to see if grapefruit and ginger is better. Would love to go to Morrocco - so many places to see in the world!


We were close to planning a trip to Morocco this year, but then we realized we'd end up there in the super duper hot September weather, so we're postponing until (hopefully) next year. Sounds so magical! oh, and love the curd recipe - i'd imagine it's just great on its own, by the spoonful :).

heather @ chiknpastry

I can't wait to try this recipe! And your pictures, your pictures of Morocco are sublime! You are a great inspiration! Thank you!


Hi Heidi! Uhhh....I'd just love to get photo lessons from ya! :D

Ellie@Fit for the Soul

Oh! How delicious! Have a lovely weekend :)

Miriam@Meatless Meals For Meat Eaters

Gorgeous!!! Luscious Recipe and Breathtaking Photography!!! God, that camera , your bracelets, the food, those streets.... This post is not letting me leave this page Heidi... Beautiful!!!

Reem | Simply Reem

Heidi, I made this this afternoon and put in a tart for Ross's birthday - much quicker than a cake! thanks for the timely recipe. I put a little grapefruit zest in to beef up the grapefruit flavor because I didn't have time to reduce the juice -- and also for a little bitter kick.

HS: Happy birthday to Ross! Hope to catch you (and the little one!) down at the market sometime soon. xoxo


Beautiful; as always Heidi. You are amazing...

The Healthy Apple

Such stunning photography, Heidi. The colors are so rich and seductive. You've truly captured that majestic feeling of Morocco - I can just close my eyes and it all comes back. Thanks ; )


Beautiful bracelets, beautiful camera & beautiful curd. I take a very similar approach to curd making & will apply this to the delectable sounding ginger & grapefruit. But passion fruit & lime leaf curd is pretty hard to beat, in my humble opinion. Gorgeous post, Heidi. Thanks for pinteresting one of my recipes too. Lots of hits! HS: Oooh. Lime leaf curd sounds perfect Kellie.

Kellie @ foodtoglow

Grapefruit curd! Love including ginger in my meyer lemon curd & am trying this version ASAP. Gorgeous photos, thanks for the visual feast on a gray day.


This is all so lovely! I am convinced I must make this curd and also get myself to the Peacock Pavillions, it has been on my list of places to go for a while now.


This looks so good...and beautiful photos! They brought me back to the week I spent in Morocco. I've never had such delicious mint tea in my entire life. Thanks for this. It made my day.

Noelle @ Noelle's Notebook

Heidi, lovely photos as usual! Glad you had such a wonderful trip. :)




Such incredible colors, amazing photos - so want to go to Morocco now; thanks for sharing this experience!

Ozlem's Turkish Table

Wow, that's a very interesting curd flavor combination. It begs to be in the form of a tart. I'm on it.

Kartik @ Bakeology 101

This gives me wanderlust!


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