Grate the zest and squeeze the juice from the grapefruits, and put juice and zest in a double saucepan. Add the lightly beaten eggs, butter and sugar. Stir until the sugar has dissolved. Continue cooking and stirring until the mixture thickens, about 30 minutes.
Either use as described above in the introduction to this recipe or, for presents, pot in small, clean, dry jars, which you have warmed in the oven. Cover immediately. Label, refrigerate and use within 3 to 4 weeks.
For an easier dessert, you can use the curd with a good quality cardamom or vanilla ice cream or lemon sorbet. Fill a clean squeezy bottle with the curd, scoop the ice cream or sorbet onto plates, and squeeze the curd around it in a jazzy design. Fabulous on black plates showered here and there with icing sugar.
© 2000 Frances Bissell. All rights reserved.