This velvety curd by Lucas Hellweg captures the brightness of the fruit. Occasional hits of cardamom take things in a subtly scented direction.
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Sterilise a 400g jar (or a few smaller ones) according to the instructions online at waitrose.com/howtosterilisejars. Split open the cardamom pods and grind the seeds using a pestle and mortar to a coarse powder (or chop finely on a board). Discard the pods and put the seeds in a small saucepan with the grapefruit zest and juice. Put over a medium heat and bubble until reduced by ½ (about 5 minutes).
Bring about 3cm water to a simmer in a saucepan and tip the grapefruit mixture into a heatproof bowl that will fit snugly over it (the bowl shouldn’t touch the water). Add the lemon juice, sugar, whole eggs, yolks and a pinch of salt; whisk until combined.
Add the butter and whisk for 5-10 minutes over the simmering water until the curd starts to thicken. Pour into the sterilised jar(s) and seal; keeps for 1 month in the fridge.
Put into an airtight container, label and store in the freezer for up to 2 months. Use in meringues, friands and icing.