A smooth, citrusy, and tart concoction that you can smear over angel food cake, toast, or scones.

Ingredients

• 2 eggs
• 1/3 cup sugar
• 1 Tablespoon grapefruit zest (about 1/2 a large grapefruit)
• 6 Tablespoons grapefruit juice (about 1/2 a large grapefruit)
• 2 Tablespoons lemon juice
• Pinch of salt
• 1 stick of butter, cut into 4 pieces

Preparation

1. Whisk the zest, juices, sugar, and eggs in a bowl set over a saucepan of simmering water. Add butter and whisk constantly, until thickened and smooth (a thermometer should read 160-170F).
2. Strain curd through a fine sieve set over another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
3. Curd will keep a week in the fridge covered.