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1
Simmer the grapefruit juice in a small saucepan, reducing to 1/2 cup / 120 ml.
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2
Let it cool a bit.
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3
Cream the butter in a medium stainless steel bowl (note: you'll use this bowl as a makeshift double-boiler later).
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4
Add the sugar and beat until fluffy and light.
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5
Add the yolks, and then the eggs one at a time, beating well to incorporate after each addition.
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6
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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7
Rinse out the small saucepan you used earlier, and fill 1/3 of the way full with water.
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8
Bring to a simmer, and place your stainless steel bowl of curd on top of it.
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9
Stir constantly, and heat the curd slowly enough that the sugar (if you used it) has time to dissolve.
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10
This step usually takes me about ten minutes.
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11
Pull the curd from the heat when it is just thick enough to coat your spoon - my thermometer usually reads ~166F (it will continue to climb a bit off heat, keep that in mind).
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12
Your curd will thick substantially as it cools.
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13
There's no need to strain it, unless you somehow ended up with a few lumps (which you shouldn't).
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14
And it keeps refrigerated for a week, or up to a month in the freezer.
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15
I love it warm or cold.
