Ruby Grapefruit and Ginger Curd is a fantastic alternative to Lemon Curd. Its super quick and simple to make .
There is always a bottle of Lemon Curd on the shelf in my fridge – its my all time favourite to add to Berries Yoghurt and Granola for breakfast, or to put in a pastry case, or Lemon Meringue Pie. So it got me thinking about all the other citrus fruits I could use to make into delicious curds. This ruby grapefruit and ginger curd is surprisingly subtle and not bitter like I was expecting it to turn out.
There is just a hint of ginger, but if you prefer to leave it out, its equally as good. Its really important to remember that if you are using the ginger, you must take out 1 tablespoon of the grapefruit juice, as you are replacing it with more juice. Dont be tempted to just leave it in, as the consistency will be too runny and your curd will not set properly.
When removing the zest, make sure not to take any of the pith (white membrane) as this will spoil the taste of your curd as it is very bitter.
How to make ginger juice : Grate fresh ginger and then mash it in a sieve. Only a very small amount of juice will come out from the ginger, so make sure it is the freshest piece you can find. The older the ginger the drier it becomes.
- 3 eggs
- 1 cup sugar
- 1/2 cup minus 1 teaspoon fresh ruby grapefruit juice
- 1 teaspoon fresh ginger juice
- 1/4 cup butter
- 1 tablespoon very finely grated grapefruit peel
In the top of a double boiler, beat eggs and sugar until the sugar has dissolved.
Stir in the ruby grapefruit juice , ginger juice, butter and grapefruit peel.
Cook over simmering water for 15 minutes , stirring all the time so that it does not become lumpy.
Pour into glass jars and store in the fridge once cooled.
To Make ginger juice : Peel and grate the freshest piece of ginger you can find. Mash through a sieve to obtain the juice.