We all know the classic lemon version, but grapefruit curd is an update with a much-needed twist! Grapefruit has an especially sharp fruity flavour which is the perfect complement to the creaminess of the curd.

    Grapefruit curd

    Serves: 2
    Cooking Time: 30 mins plus extra to chill


    • 125ml (½ cup) grapefruit juice
    • 45ml (3 tbsp) lemon juice
    • 5ml (1 tsp) grapefruit zest
    • 375ml (1½ cups) sugar
    • 6 large egg yolks
    • 100g butter, at room temperature



    Whisk the juices, zest and sugar together in a small saucepan over medium heat until dissolved. Simmer gently for 5 minutes. Remove from the heat and cool for 10 minutes.


    Combine the egg yolks in a bowl and whisk in the cooled sugar syrup. Transfer the mixture back to the saucepan and stir continuously over very low heat for 10 – 15 minutes. The mixture will thicken and is ready when it lightly coats the back of a spoon.


    Remove from the heat and add the butter in 6 batches, ensuring it’s incorporated before adding the next batch. Cool before pouring into a sterilised jar. Keep in the fridge for 4 – 5 days.


    Best served with warm scones, on waffles or over muesli and yoghurt.


    Cook's tip: Add a tiny drop of pink food colouring to enhance the grapefruit colour of the curd.