• Juice of 2 pink grapefruit (about 250 ml/9 fl oz/1 cup)
• 3 tablespoons grated grapefruit zest
• 4 whole eggs and 3 yolks
• 70 g (2½ oz) unsalted butter, diced

BRING THE GRAPEFRUIT JUICE TO THE BOIL IN A SAUCEPAN AND LET IT SIMMER FOR 5 MINUTES TO REDUCE BY HALF. Let it cool.

COMBINE THE GRAPEFRUIT JUICE AND ZEST WITH THE EGGS AND EGG YOLKS IN A SMALL MIXING BOWL. Place this bowl over a saucepan of gently simmering water and whisk the mixture for 8–10 minutes, until it thickens.

TAKE THE MIXING BOWL OFF THE HEAT AND MIX IN THE DICED BUTTER. At this stage, you can either strain the curd to remove the pieces of zest, or leave it a little ‘rustic’ if you prefer. Let the curd cool before placing it in the fridge for at least 2 hours.