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
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Beautiful pictures. I took a spur of the moment overnight trip from Spain to Tangiers some years ago. Looking back, the thing I took the most pictures of was the doors. It was so interesting to see such a mundane everyday object rendered in so many ways.


This ginger grapefruit curd looks amazing. I love your cooking style and everything I make from your book and site turns out so perfectly. Thanks for all the inspiration.


Loved this post Heidi and all the photos, I have a 110A that I love and really should use it more. Best, Valery (Eating Brooklyn)

Valery Rizzo

Can you replace the butter with oil easily? Can't do dairy and would love to try this!

HS: Hi Trish - I suspect pure coconut oil would work beautifully. Let me know if you give it a try.


My husband wants to know where you buy film for the polaroid camera you are using in the photos. He didn't know they were still making that film.... Thanks Jane

HS: Hi Jane - I use a lot of Fuji FP-100 in the Land 180. If you do a search for it, you'll find a bunch of places that sell it.

Jane Triplett

Wow! I don't know what's more incredible -- the curd or the fact that Polaroid Land's camera (and film) is still around. In my other life, I followed Polaroid and the cameras way back then.


Lovely photos and lovely words, Heidi. Thanks for sharing - for a brief moment as I scrolled through your post, I felt like I was there.


Looks like that camera is worth the extra effort. Those photos are so beautiful and have so much character.


I'm drooling! Perfect timing - I just got gifted a ton of grapefruit and will have to try this. YUM! I love the vicarious travel too - thank you, thank you!


That is arm candy, alright. Beautiful bracelets. And from the old cameras to the new iphones, love the range. You always bring me to another dreamy world. Thanks, Heidi, for your posts!

Averie @ Love Veggies and Yoga

Amazing photographs! You have such a talent! And this ginger grapefruit curd can not get into my fridge fast enough!


Amazing photos!!! I've never thought about curd in any other form but lemon, this grapefruit one is great.


these photos are so so gorgeous! Morocco is definitely on my travel wish list...

charlotte au chocolat

Ginger grapefruit curd sounds amazing! I want to dunk pound cake in it. Or spread it over homemade English muffins. So many possibilities. I'm looking forward to seeing more pictures from your trip. As a poor college student, I have to travel vicariously through others.


breathtaking photos. stunning. leaves me wanting more while i devour curd topped greek yogurt, my favorite.


I love the way you write about your travels! (I was just thinking in my head that you should most definitely write novels.) I will have to try this curd. I never in my life would have thought to use something other than lemons.


hi heidi - these are such breathtaking photos... incredible light, dreamy colors. i wish i could have squeezed a few days in morocco in my next trip. as for the curd, i must admit i rarely make citrus curds (i get put off by the amount of sugar) but i may have to try it now... perhaps using yuzu, which doesn't work like grapefruit exactly, but simply because i have a stock of it that needs to be used soon. thanks ever so much for inspirations xx

HS: Chika! Let me know how the yuzu version is if you try it - sounds fantastic :) hope all is well with you. xoxo


Hi Heidi, just wanted to let you know that I got your cookbooks in the mail yesterday and they are so beautiful! I cannot wait to try some of the recipes out. Your blog is almost the only place I turn to recipes these days. My bf loves grapefruit so I will def. try this out! I wanted to ask you a sort of specific question if you have the time. My boyfriend cannot eat leafy greens (spinach, celery, cabbage, lettuce etc.) due to Crohn's disease. A lot of your recipes call for leafy greens so I try to substitute. Sometimes we use leafy herbs (which works fine for some arance reason), sometimes a peeled summer squash. I was wondering if you had any additional ideas or insights on what might be used as a substitute? Thank you so much for this blog, it brings joy to my life and so many others.


I just got back from a trip to Morocco; a month by myself, learning about a different culture and learning much more about myself. I met the most wonderful people and I ache so much, having to stay in rainy grey Northern Europe after an incredible vacation - short: thank you.


You've inspired me to ask my dad for his old SX-70 (it's probably in a drawer somewhere). And I need to give this recipe a try, vegan-style (so my daughter can partake). Maybe I'll make both kinds. Thanks for the recipe.


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