Grapefruit Curd with Ginger
This vibrant grapefruit curd is perfect slathered on scones, waffles, and shortbread. A jolt of freshly pressed ginger juice makes it extra special.
I started thinking about this grapefruit curd while traveling in Marrakech, Morocco. I was admiring the diverse plants outside Peacock Pavilions when Maryam kindly brought us tea and a platter of incredible lemon bars. The lemon flavor of the curd was intense and bright, made from citrus picked on the property. The shortbread foundation was extra thick and structured. Think deep-dish lemon bar perfection. And there I found myself, standing in the North African sun, thinking about all the citrus that would waiting for me when I got home to California, and all the different curds I would make.
All The Different Citrus Curds!
And I did. I got right to it. I made minneola curd, blood orange curd, lemon curd with a kiss of clove, and this one, grapefruit curd with ginger. It's my favorite. You get an intense, assertive hit of grapefruit with enough ginger to notice. It begs to be slathered on everything.
What Pairs Well with Grapefruit Curd?
Grapefruit curd is wonderful on a long list of things. Scones, biscuits, toast, and English muffins to start with. Wayne puts it on pizzelles. I swirl it into Greek yogurt. And I like to make some before family comes to brunch because it is perfect with all of the following.
- The Best Waffles
- Fluffy Pancakes
- Scones (swap in some citrus zest or blueberries if blackberries aren’t around!)
- Shortbread
A Couple Details
You can sweeten this curd with granulated sugar or honey, and I include instructions for both down below. In general, I use a one-pan method to make curd, which (I hope) makes things easy for you - not fussy or technical.
Beyond Curd Inspiration
While I was in Morocco I shot with my Polaroid Land camera quite a lot. It takes pack film which is still readily available. Each shot develops over the course of a few minutes, and you peel it away from its backing. You can see my shots spread out on the table up above (land cam shots on the right). I love this camera, but in all honesty, it is not a system for the faint of heart. I carry an external light meter/timer, sizable packs of film, lens adapters/rangefinders, bags for the trash the film produces, and a small box to protect the damp prints from scratches and dirt. The film is also temperature sensitive. Beyond that, the list of issues goes on - but I love the little prints it makes, and the feel they have. Hopefully some of that magic is retained in a few of these scans - a handful of my favorites from this trip.
I look forward to returning someday - I'd also love to visit Fez, a city that has been on my travel wishlist for a long time. In the meantime, I'll keep cooking from my stack of Moroccan cookbooks so I have a deeper understanding when I do return - a shortlist of a few of my favorites for those of you who are interested (The Food of Morocco, Mourad: New Moroccan, Arabesque, and A Month in Marrakesh). Also! Paula Wolfert maintains a fantastic Facebook group focused on Moroccan cooking, it's an incredible resource that you might want to check out if you're interested in diving deeper.
Exploring the Medina in Marrakech.
More Citrus Recipes
- Sunny Citrus Recipes
- Super Orange Citrus Rice
- 15 Inspiring Winter Citrus Recipes
- Glazed Lemon Cake
- Citrus Salt
- Ginger-kissed Grapefruit Juice
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Grapefruit Curd with Ginger
I simmer my grapefruit juice here so it reduces and concentrates. I do this with any citrus curd I make. The flavor of the curd is better, the color deeper. That said, if you don't have time (or the inclination) to do this step, just start with 1/2 cup / 120 ml of freshly squeezed grapefruit juice, strained. Your curd with still be perfectly good. As far as sweeteners go, I use granulated sugar, or honey, or a blend of the two. I tend to mix it up depending on the citrus I'm using. This curd is great made with sugar or honey. If using honey, I use less because the flavor is so much more pronounced, and honey is sweeter. That said, I think I tend to go easy on the sweetener in general compared to other curd recipes - trying to strike a balance, avoiding cloying sweetness. Try it this way and feel free to adjust the sweetness in future batches to your liking. Method: I cream, then combine ingredients in a stainless steel mixing bowl here, you can use the bowl from your stand mixer if you like. Then, move that bowl over a saucepan of boiling water (as a makeshift double boiler), to keep the heat gentle. Go from there. It's easy, and keeps bowl-cleaning to a minimum.
- 1 cup / 240 ml freshly squeezed grapefruit juice, strained
- 5 tablespoons unsalted butter, room temperature, soft
- 1/2 cup / 3.5 oz / 100 g granulated sugar OR 1/4 cup / 60 ml honey
- 2 large egg yolks, preferably room temperature
- 2 large eggs, preferably room temperature
- 1/8 teaspoon fine grain sea salt
- 1 tablespoon freshly squeezed lemon juice, strained
- 1 tablespoon fresh ginger juice (made by pressing grated ginger through a strainer)
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Simmer the grapefruit juice in a small saucepan, reducing to 1/2 cup / 120 ml. Let it cool a bit.
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Cream the butter in a medium stainless steel bowl (note: you'll use this bowl as a makeshift double-boiler later). Add the sugar and beat until fluffy and light. Add the yolks, and then the eggs one at a time, beating well to incorporate after each addition. Stir in the salt, and then gradually add the grapefruit juice, lemon juice, and ginger juice - working the juice in as you go.
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Rinse out the small saucepan you used earlier, and fill 1/3 of the way full with water. Bring to a simmer, and place your stainless steel bowl of curd on top of it. Stir constantly, and heat the curd slowly enough that the sugar (if you used it) has time to dissolve. This step usually takes me about ten minutes. Pull the curd from the heat when it is just thick enough to coat your spoon - my thermometer usually reads ~166°F (it will continue to climb a bit off heat, keep that in mind). Your curd will thick substantially as it cools.
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There's no need to strain it, unless you somehow ended up with a few lumps (which you shouldn't). And it keeps refrigerated for a week, or up to a month in the freezer. I love it warm or cold.
Makes about 2 cups.
Related Recipes
15 Inspiring Winter Citrus Recipes
Put all that amazing winter citrus to work! A round-up of 15 winter citrus recipes, and a reminder of all the different ways we can enjoy citrus season while it lasts.
Glazed Lemon Cake
This lemon cake is moist, fragrant and topped with a salted lemon glaze. It is made with lots of lemon zest and freshly squeezed lemon juice. You don’t need a mixer, the olive oil based batter comes together quickly, and you’re not much longer than an hour from having a beautiful cake to share.
Ginger-kissed Grapefruit Juice
This grapefruit juice will jolt you to attention. It’s just the thing if you’re looking for something bright, invigorating, spicy, and full volume citrus. Steep grated ginger in a bit of sugared water, and then strain it into a lime & grapefruit juice blend. Inspired by a version in the Rose Bakery cookbook.
Citrus Salt
A spectrum of citrus salts made from all sorts of winter citrus zest - clementines, Makrut lime, Meyer lemon, kalamansi oranges, and mandarinquats. The process couldn't be simpler.
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Comments
Thanks for the ginger grapefruit lemon curd recipe. It seems like this recipe has a lot of pop.
Your curd looks delicious! I included one of your pictures in a blog i wrote about curd.
I made this on the weekend – my first time making curd and it worked and tasted delicious – thanks! Was great on hot crossed buns and on also on top of stewed fruit in little pastry shells.
this was incredible! we finished the first half of the batch and i just pulled the second half out of the freezer for brunch tomorrow to serve with your maple oat scones. yum!
Those photos are so unbelievable! I’m headed to Morocco in December, so I’m getting excited now (not that I wasn’t already)!
Made a triple batch of this yesterday (served ~10 people), and it’s delicious. Very strong flavor though, some of my dinner guests wished for a slightly less bold ginger flavor, or perhaps it’s better suited for spreading on cookies or breads – we ate it in small dishes with some brown butter shortbread cookies to accompany. I loved it though, and though it took sometime it’s fairly simple to make.
I have made this. In fact it is cooling on the side as I type this. I licked the bowl clean. It is so delicious!
Heidi, the photos are simply gorgeous. Truly an inspiration.
So simple and fresh. I love ginger and lemon…I’ve never thought of trying it with grapefruit…I can’t wait! Thanks, Heidi.
This looks deliciously pucker!! Thanks, Heidi.
Yummm! This looks so good, thanks for sharing. I will have to try it out! xo
I made this today and it is delish! I am looking forward to eating it for breakfast on Irish soda bread this weekend.
I made this for a filling for french macarons, by whipping it until fluffy with a little almond flour. OH MY GOSH! perfect amount of sweet, with a little bite that comes through the almond flour cookie. new favorite.
(Isn’t the mint tea in Morroco the best ever?) I love this recipe: have only been eating lemon curd til now.
Can’t believe you came to Morocco; I’ve live here for 6 years (3 in Casablanca and 3 in Fez). I would’ve totally invited you over for a home-cooked tagine! =) Glad you enjoyed your visit; Morocco is just so enchanting (most of the time ;-).
What a great combination of flavours – I love ginger and grapefruit but haven’t used them together. I can’t wait to try making this! Your blog is my favoroute- the recipes are so interesting and the photos are always so beautiful – constant inspiration for my own blog! Thank you for offering gluten free recipes
Oh Heidi, This is seriously delicious! I’ve never made a curd before. It was so simple. I think I’ll try it over waffles this week. 🙂 Thank you.
your pictures and writing made the experience almost tangible. thanks for the thoughtful tour of your trip, and as always the delicious recipe.
My mom just told me she is sending me a box of grapefruit she received as a gift, because she isn’t a fan of it… I now know where some of them will end up! Thanks!
I had a bowl of key limes that were long in the tooth so I used your recipe. I just finished the curd and it is *so* good. It turned out beautifully. I can’t wait to make the as is version.
Wow! Love grapefruit, LOVE ginger. This sounds like a match made in heaven. Wonder how it would taste inside of an ebelskiver (stuffed pancake)?
Such wonderful ideas in this post, and in the comments. Lemon rosemary curd, lime leaf curd, oh my!
Can I ask why you cream the butter first? I just put everything in a double boiler and whisk while the butter melts into the citrus juice and sugar. Is there added benefit to creaming versus just melting?
I never even considered making curd with anything other than lemons. Grapefruit curd sounds amazing.
Fantastic! I love to make curds, so I will definitely need to try this one!
I made the ginger grapefruit curd tonight. It is all I can do to resist eating the entire batch by the spoonful. It is THAT good. Thank you for the recipe and the great photos.
Brilliant and beautiful photos… the grapefruit curd with ginger sounds amazing!! Love the moroccon tea cups.
This looks amazing, Heidi! I’ve been stepping away bit by bit from my veganism; this might push me further. Also, are those your gorgeous Carrara marble counters above? How do you find them — do they stain; do you have to seal them regularly? I’m looking into redoing my kitchen this year, and I just love the way they look.
The curd sounds so delicious – the pictures of Morocco are wonderful – I backpacked there 20 years ago! it looks very similar now!
mary x
Talking about lemons, I just wanted you to know I made your chutney (well, a slight variation) and am addicted. I posted and linked back to your post, but comments were closed, so I dropped you a line here instead. Thanks for the tip, I love it!
I’ve been on a major citrus kick lately and this looks absolutely beautiful. Your photos are amazing, as well!
Gorgeous post, Heidi. I’d love to visit Morocco someday. Your curd looks wonderful and ginger sounds like it would punch up the flavor. Must be the season, because I actually posted a recipe for no-strain, honey-sweetened blood orange (and Meyer lemon) curds recently.
This one jumps right off the screen. Thank you for this amazing post — it’s everything I am crazing this Spring day. I will read and re-read; make and re-read again!
I have that same camera, I think. It was my granddad’s. Where do you find the film? I’d love to use it in May when I go to Ireland!
Also, I can’t wait to try out the gingered grapefruit curd. My partner, Meg, will love it!
Funny, I just made my first lemon curd. I’d be glad to try this version with grapefruit and ginger!
Your tunic/caftan is killing me. Like, I literally cannot stop thinking about it. Any ideas on where to buy one? (Considering I won’t be heading to Morocco anytime soon)
HS: Hi Megan – Do you mean the one in the self portrait? The olive green one? It is definitely more of a dress than a kaftan, but it has become a travel favorite. I picked it up during a heatwave in London last year at Egg.
Aw I love this post Heidi. What is blogging if it doesn’t transport your somewhere else? Your post took me right back to Morocco where we got engaged almost exactly 2 years ago. So much to explore off the beaten track…
Grapefruit curd with yoghurt sounds delicious. I love Polaroid pictures, they’re so tactile. GG
Thanks for this recipe! We made the curd today (using virgin coconut oil instead of butter) and we love it! The slight bitterness of the grapefruit makes it so much more interesting than “plain” lemon curd. Love the pictures, too!
This looks stunning, the photos fantastic and the post brilliant. I have always wanted to go to Morocco, and none more so than now. I have never made a curd before, and the other day saw a recipe for Passion Fruit Curd which I really want to try!
Lovely post, Heidi. We are hoping to move to North Africa, either Tunisia or Morocco, in a few years. Your images take me there. I must try this curd, having made my first curd not too long ago (blood orange) and becoming hopelessly hooked. p.s. seeing as you’re a film aficionado, if you’re on Facebook, please join a new group called ‘Girls on Film’ — fun, lively, talented group of female film shooters 🙂
What was the drink in the pitcher, and was that rosemary floating in it? It looked so refreshing. I’ve only been to Morocco in your photos. Thanks for the visit. My photog. husband uses the ‘Roid to “see” if he got the right exposure when he paints with light in the total darkness. But I, too, thought that the film was no longer available. Good to know.
I love your photos of Morocco, it truely is a magical place!
I can’t wait to try this recipe… lemon curd is one of my all time favourites so am looking forward to trying this version.
God your recipes are always great and your pics… amazing!
Thanks for the great instructions for this curd. I always want to know WHY I am doing whatever it is and so most recipes make me cross. This one is about to be followed implicitly
The shots are breath-taking and the curd looks lovely sitting on the counter surrounded by the grapefruit. I have never prepared it, but I would love to try it. Budget constrains usually keep me from experimenting heavily in the kitchen. But this goes on my wishlist!
I can’t wait until I can start a sentence with “One afternoon, while I was in Morocco…”
Great storytelling shots, too.
I love all your pictures and Morocco is high up on my list for upcoming journeys. And like you I love “A month in Marrakesh”.
Recently I found the book “Veggiestan” by Sally Butcher (the publication in British) which combines vegetarian recipes from all over the Middle East and North Africa including Iran and Afghanistan. You might like it too.
I have a batch of lemon curd in the fridge but will make this grapefruit curd next.
Okay. This is on my to do list. So excited, can’t wait!
oh gosh, ginger!!
i love a good curd, and have made many, but ginger has never crossed paths with citrus. i’d read once that it would curdle a curd, but that doesn’t appear to be a problem, here.
i do love adding the zest of the fruit, for an extra punch of flavor (though it does require straining out, in the end). i also love blitzing the ingredients before cooking, as it all but eliminates any risk of the egg scrambling. even over direct heat. amazing.
i can’t wait to give this lovely a go!
Heidi, you never stop surprising me. Your ideas, recipes and photography are so inspiring. Thank you.
I´m definitely making citrus curds in the coming days. I´m curious about the results using ginger and clove (separately) in the curds. Will give them a try!.
Ok, it’s like you’ve been peeking over my shoulder in the kitchen or something. My grapefruit tree is heavy with fruit and I’ve been trying to make a grapefruit curd for weeks. All of mine taste too ‘egg-y.’ I absolutely can’t wait to make your version. And I love the idea of using honey and 1 pot! You’re a kitchen goddess! 🙂
beautiful photos!
It makes me so happy and excited to see you using film! Once the 600 Polaroid packs was discontinued I sort of gave up with instant photos, but this has me itching to finally get my hands on a Land Camera. Film photography forever!
I may need to make some of this curd pretty immediately. I might try a lemon ginger (or lemon rosemary?) one as well–I want to use the lemons in my back yard! 🙂
I’ve never thought of adding spices to fruit curds, which I make a lot, especially in citrus season. I’m thinking this would be so pretty made with ruby grapefruit.
Heidi, another captivating post, thank you so much for sharing this. Arabesque looks like a beautiful book, I think it will be on my next order from overseas. Your curd sounds amazing… and I also like the sound of Kellie’s lime leaf and passionfruit curd, a sublime combination of flavours. Thanks again. I’ll be back!
these shots are some of my favorite i’ve ever seen from you. the light is stunning.
Heidi–your recipes, comments and photos are like a breath of fresh air! It’s a pleasure to read about juicy bright grapefruit, spicy ginger, and all the other lovely ingredients you speak of and take pictures of. Winter in the mid-west has been mild so it has teased us into thinking any day now the flowers will spring up and we can leave the windows open for more than a few moments. I love to cook with the doors and windows open to hear the birds and let the air and light in. THATs what it’s like to read and see what you have done here–today and every time. The traveling you “let us in on” adds so much because it feels like you have given us a little piece of you that we can savor and dream about even though we never left our homes. Thank-you Heidi, it’s all been such a joy!
Just this entire post is so wonderful!
Heidi, I have made Lemon Curd in the past. I want to make some with the Meyer Lemons I’ve been getting lately. Normally I just zest them and juice them and freeze the juice. Since I can only get them for about 4 months in the year, I buy as many as I can and freeze the juice. I love it so.
I am not a fan of grapefruit or I would probably make it. What are you going to do with the curd aside from eat it on toast or in something for breakfast?
Lime-mint curd over my mom’s orange cheesecake. Tonight I will wow the masses. Why do I slack on reading your blog? It always inspires!
Love the sound of that curd. I’ve made lime and ginger curd which was fantastic. Now i want to see if grapefruit and ginger is better.
Would love to go to Morrocco – so many places to see in the world!
We were close to planning a trip to Morocco this year, but then we realized we’d end up there in the super duper hot September weather, so we’re postponing until (hopefully) next year. Sounds so magical!
oh, and love the curd recipe – i’d imagine it’s just great on its own, by the spoonful :).
I can’t wait to try this recipe! And your pictures, your pictures of Morocco are sublime! You are a great inspiration! Thank you!
Hi Heidi! Uhhh….I’d just love to get photo lessons from ya! 😀
Oh! How delicious! Have a lovely weekend 🙂
Gorgeous!!!
Luscious Recipe and Breathtaking Photography!!!
God, that camera , your bracelets, the food, those streets….
This post is not letting me leave this page Heidi…
Beautiful!!!
Heidi, I made this this afternoon and put in a tart for Ross’s birthday – much quicker than a cake! thanks for the timely recipe. I put a little grapefruit zest in to beef up the grapefruit flavor because I didn’t have time to reduce the juice — and also for a little bitter kick.
HS: Happy birthday to Ross! Hope to catch you (and the little one!) down at the market sometime soon. xoxo
Beautiful; as always Heidi. You are amazing…
Such stunning photography, Heidi. The colors are so rich and seductive. You’ve truly captured that majestic feeling of Morocco – I can just close my eyes and it all comes back. Thanks ; )
Beautiful bracelets, beautiful camera & beautiful curd. I take a very similar approach to curd making & will apply this to the delectable sounding ginger & grapefruit. But passion fruit & lime leaf curd is pretty hard to beat, in my humble opinion. Gorgeous post, Heidi. Thanks for pinteresting one of my recipes too. Lots of hits!
HS: Oooh. Lime leaf curd sounds perfect Kellie.
Grapefruit curd! Love including ginger in my meyer lemon curd & am trying this version ASAP. Gorgeous photos, thanks for the visual feast on a gray day.
This is all so lovely! I am convinced I must make this curd and also get myself to the Peacock Pavillions, it has been on my list of places to go for a while now.
This looks so good…and beautiful photos! They brought me back to the week I spent in Morocco. I’ve never had such delicious mint tea in my entire life.
Thanks for this. It made my day.
Heidi, lovely photos as usual! Glad you had such a wonderful trip. 🙂
Sigh…
Such incredible colors, amazing photos – so want to go to Morocco now; thanks for sharing this experience!
Wow, that’s a very interesting curd flavor combination. It begs to be in the form of a tart. I’m on it.
This gives me wanderlust!
I am a bit of a curd junkie and have been thinking about making a grapefruit one. Ginger is such a nice touch. I have never reduced my concentrated my flavors by reducing the juice. Great idea.
Love that you are shooting with a polaroid, and cannot wait to try this recipe – I was staring at a few grapefruits this morning trying to think up a recipe – you saved me ; )
What a beautiful self portrait. Thanks for inspiring my morning with your land photog.
Hi Hiedi
This is probably one of the most spectacular blog postings I’ve ever seen.-As a retired chef, I admire your continuing fervor and passion for creative culinary inspirations.
Today is my birthday, I’m a curd junkie and I wanted to say thank you for the birthday gift of this amazing post-it feels very personal to me-you’re a treasure for us in the Bay Area where there is an astounding amount of talent in the culinary field. What you do with your talent is unique-so: Thanks again and Happy Traveling to you!
thank you for sharing these beautiful and inspiring photos – the light! the glow! mesmerizing. and the grapefruit curd….that must happen in my kitchen soon 🙂
I have so many curd varieties I want to try…but this one? Top of the list!
I would say shooting with the Polaroid Land camera is worth all the effort- the images are so captivating. However, your words are just as strong, and I relished every moment reading this post. I’m fascinated by Morocco and the Middle East.
WOW! I just made this and it is amazing! I saw this on my Facebook feed this morning and was grateful to find a grapefruit recipe as I have a tree outside filled with ripe fruit. I love lemon curd and I’m going to say that this tops it hands down. Delicious!
I’m excited for more Moroccan inspiration. I’m interested in knowing more of their healthy staples. I’ll do a little research and anticipate your future posts!
This looks like a very manageable recipe. Beautiful photos as well.
As usual, your photos are beautiful! I love love love all the beautiful jewelry!
Gorgeous photographs, gorgeous food and that camera is exquisite. I love it all. You have an amazing talent both in the kitchen and with photography.
Wow what beautiful pictures! I’ve never commented before but ive made a lot of your recipes and you are a woman of many talents! I would live to go to north Africa and this just tempts me. But do you or anyone else commenting have a recipe for vegan curd? Or is the egg just vital – I might just have to accept I cant sample this, maybe a grapefruit-ginger lemonade-type juice could be my version?
This post is stunning. You got me with the first photo [gorgeous!] but goodness, your trip captures are incredible. What a beautiful account. And now the travel bug has hit me, alas.
There are so many yummy things I could do with this! Yum!
Lovely, just lovely! (That’s for both the photos and the recipe.) I will be making this soon.
Jemaa el Fna! Love! A favorite place.
I love the pictures of Marrakesh, rose-colored on the edge of the Sahara. I was there in 1981. We had travelled down from Tangiers one winter and stayed for a few weeks at the CTM which is a hotel run by the bus company right on the Djmaa el Fna (sp?). No tour buses then. Spending much time on the roof, going down to the square to one of the stalls for fresh orange juice, fresh dates, almonds and lovely round brown bread with a hard boiled egg crammed in the middle. The yolk was brilliant yellow, almost chartreuse…Enjoying the show in the square, dentists w/piles of extracted teeth at their side, snake charmers, acrobats… The hotel brought us a brazier full of coals in the evening so that we could grill our own whole fish and other wonderful things, after we had tired of eating at the stalls. Love your bracelets, I want them.
It may not be for the faint hearted, as you say, but I can see why you love that camera. It just captured the light so perfectly.
In my long list of curds, grapefruit is still to be added. I found it is not worth making curd unless you have really good fruit at hand, and it never happened to me with grapefruit. I wish I had.
oh, this looks so delicious and your pictures, as always, are stunning. do you think that this would work with coconut oil instead of butter??
Morning H – Your photos are absolutely gorgeous. Just goes to show its worth carrying around a heavier/extra camera to get some great photos. Also this citrus curd recipe comes at the perfect time as I have a drawer FULL of oranges – so I might give it a try with those.
I know this is a stretch, but do you think this could somehow be used in a sweet – almost dessert salad? Maybe tossed with a heartier leaf like dinosaur kale?
Gorgeous, Heidi – love those Land shots. I was wondering if you’ve shot with any of the films in Impossible’s lineup? I seem to recall that you have a SX-70 and just wondered what your impressions were/if you had a favourite?
oh I LOVE hearing about your trip!!!
GORGEOUS photos and GORGEOUS curd (my kind of sweet-tart-citrus). That camera is simply fantastic!
This looks delicious… and your pictures are really gorgeous. I’ll have to try your recipe; I often find curds too sweet, so I’m excited to try your version.
Joy! Joy! Joy! Joy!!!!!
Amazing pics!! I did recently a passion fruit curd… lovely idea I think!
Such stunning images that capture a certain type of magic!
Wow! Beautiful photos and recipe! I’ve never even wanted to try a curd before but this one has me drooling. Yum!
The thought of this curd in Greek yogurt sounds like the ultimate March breakfast to beat away the winter doldrums.
I love your photos from Morocco and I completely understand what you didn’t take photos of. There is something about that acridity of trash/wood fires that somehow adds a mystical earthiness to the overall atmosphere while traveling. Whenever I smell that distinct scent of burning, I’m immediately taken back to night market eating during winter in the town I lived in in China. I always tried to take photos, but the essence never felt truly captured. I decided it was best to give up and just truly throw myself in the moment instead. I think it turned out much better because the image and feeling I have in my head is probably ten times better than anything I could have ever captured.
Thank you for sharing your experiences!
Your photos are amazing!! I felt like I was taking a stroll through Morocco while reading your post. I’ve never actually had lemon curd before – I’ll have to give this recipe a try!
Beautiful pictures. I took a spur of the moment overnight trip from Spain to Tangiers some years ago. Looking back, the thing I took the most pictures of was the doors. It was so interesting to see such a mundane everyday object rendered in so many ways.
This ginger grapefruit curd looks amazing. I love your cooking style and everything I make from your book and site turns out so perfectly. Thanks for all the inspiration.
Loved this post Heidi and all the photos, I have a 110A that I love and really should use it more.
Best, Valery (Eating Brooklyn)
Can you replace the butter with oil easily? Can’t do dairy and would love to try this!
HS: Hi Trish – I suspect pure coconut oil would work beautifully. Let me know if you give it a try.
My husband wants to know where you buy film for the polaroid camera you are using in the photos. He didn’t know they were still making that film…. Thanks Jane
HS: Hi Jane – I use a lot of Fuji FP-100 in the Land 180. If you do a search for it, you’ll find a bunch of places that sell it.
Wow! I don’t know what’s more incredible — the curd or the fact that Polaroid Land’s camera (and film) is still around. In my other life, I followed Polaroid and the cameras way back then.
Lovely photos and lovely words, Heidi. Thanks for sharing – for a brief moment as I scrolled through your post, I felt like I was there.
Looks like that camera is worth the extra effort. Those photos are so beautiful and have so much character.
I’m drooling! Perfect timing – I just got gifted a ton of grapefruit and will have to try this. YUM! I love the vicarious travel too – thank you, thank you!
That is arm candy, alright. Beautiful bracelets. And from the old cameras to the new iphones, love the range.
You always bring me to another dreamy world. Thanks, Heidi, for your posts!
Amazing photographs! You have such a talent! And this ginger grapefruit curd can not get into my fridge fast enough!
Amazing photos!!! I’ve never thought about curd in any other form but lemon, this grapefruit one is great.
these photos are so so gorgeous! Morocco is definitely on my travel wish list…
Ginger grapefruit curd sounds amazing! I want to dunk pound cake in it. Or spread it over homemade English muffins. So many possibilities. I’m looking forward to seeing more pictures from your trip. As a poor college student, I have to travel vicariously through others.
breathtaking photos. stunning. leaves me wanting more while i devour curd topped greek yogurt, my favorite.
I love the way you write about your travels! (I was just thinking in my head that you should most definitely write novels.) I will have to try this curd. I never in my life would have thought to use something other than lemons.
hi heidi – these are such breathtaking photos… incredible light, dreamy colors. i wish i could have squeezed a few days in morocco in my next trip. as for the curd, i must admit i rarely make citrus curds (i get put off by the amount of sugar) but i may have to try it now… perhaps using yuzu, which doesn’t work like grapefruit exactly, but simply because i have a stock of it that needs to be used soon. thanks ever so much for inspirations xx
HS: Chika! Let me know how the yuzu version is if you try it – sounds fantastic 🙂 hope all is well with you. xoxo
Hi Heidi, just wanted to let you know that I got your cookbooks in the mail yesterday and they are so beautiful! I cannot wait to try some of the recipes out. Your blog is almost the only place I turn to recipes these days. My bf loves grapefruit so I will def. try this out!
I wanted to ask you a sort of specific question if you have the time. My boyfriend cannot eat leafy greens (spinach, celery, cabbage, lettuce etc.) due to Crohn’s disease. A lot of your recipes call for leafy greens so I try to substitute. Sometimes we use leafy herbs (which works fine for some arance reason), sometimes a peeled summer squash. I was wondering if you had any additional ideas or insights on what might be used as a substitute?
Thank you so much for this blog, it brings joy to my life and so many others.
I just got back from a trip to Morocco; a month by myself, learning about a different culture and learning much more about myself. I met the most wonderful people and I ache so much, having to stay in rainy grey Northern Europe after an incredible vacation – short: thank you.
You’ve inspired me to ask my dad for his old SX-70 (it’s probably in a drawer somewhere). And I need to give this recipe a try, vegan-style (so my daughter can partake). Maybe I’ll make both kinds. Thanks for the recipe.
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