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Grapefruit Curd

Naturally sweetened, citrus spread that can be used as a topping for fruit, tart filling and more.

  • Author: Lea Valle
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: approximately 2 cups 1x
  • Category: Dessert
  • Cuisine: British


  • 1 cup grapefruit juice
  • 6 large pastured egg yolks
  • 1/4 cup plus 3 tablespoons raw honey (or more to taste)
  • 1 tablespoon grapefruit zest
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon finely ground sea salt
  • 6 tablespoons ghee, virgin coconut oil or unsalted pastured butter


  1. Heat the grapefruit juice in a small pan until it is reduced to 1/3 cup.
  2. Whisk the yolks, honey, concentrated grapefruit juice, lemon juice, zest and salt together in a medium-size bowl over a simmering pot of water (or double-boiler).
  3. Whisk consistently until the curd is thickened and coats the sides of the bowl, approximately 10-15 minutes.
  4. Remove the bowl from the pan, add the ghee, butter or coconut oil and stir until melted.
  5. Run the curd through a fine-mesh sieve to remove the zest and any scrambled bits of egg.
  6. Pour into a jar and refrigerate. The curd will thicken as it cools.
  7. Store the curd in the refrigerator for up to 1 week or freeze for up to 6 months.