Total Time
Prep 10 mins
Cook 40 mins

This is a tea-time treat sandwiched between sponge cake layers or as a filling for scones or tarts/pastries. Recipe source: Teatime


  1. In a doubleboiler place the butter in sugar in the top pot over simmering water, stirring until the butter melts and the sugar is dissolved.
  2. Stir in egg yolks, grapefruit zest and juice, stirring until mixture thickens (20-30 minutes).
  3. Spoon into a warm, sterilized jar and seal.
  4. Store in refrigerator for up to 1 month.
Most Helpful

I zoomed in on this recipe rather quickly after the cookbook for the UK portion of the ZWT 6 was posted. Yellow/white fleshed grapefruit replaced pink and really there isn't anything better in this world on shortbread but a slather of this luscious curd. Easy directions, too. Curd took close to one half hour to thicken on our gas range. fyi Reviewed for ZWT 6.

COOKGIRl June 19, 2010