Pink grapefruit curd

1. Finely grate the zest and squeeze the juice from the grapefruit and lemon. Pour about 500ml of grapefruit juice and 30ml lemon juice into a saucepan, bring to a boil, then simmer until reduced by half.

2. Put the zest, reduced juice, sugar and butter in a large heatproof bowl over a pan of simmering water (making sure the bottom of the bowl is not touching the water). Allow the butter to mostly melt, stirring from time to time.

3. Beat the eggs and extra yolks in another bowl until combined. Once the butter is mostly melted beat in the egg mixture, stirring frequently for about 10 minutes or until the curd has thickened and coats the back of the spoon. Add a pinch of salt.

4. Pour the curd through a sieve into into a clean, sterilised jar. Allow the curd to cool before putting a lid on and storing in the fridge for up to 1 month.