Grapefruit Curd

I saw this recipe on another blog and it sounds really good. I make lemon curd occasionally for scones. This would be another good taste. I will try it sometime, but I wanted to record it before I lost it. The blog I got this from is called honey and jam.

Ingredients:

8 large eggs yolks

1/2 cup freshly squeezed ruby red grapefruit juice

1/2 cup plus 2 tablespoons freshly squeezed lemon juice

finely grated zest of 1 ruby red grapefruit

1 cup sugar

1/8 teaspoon salt

1 1/4 sticks unsalted butter, cold, cut into piecesDirections:Combine yolks, grapefruit juice, lemon juice, half of the zest, and the sugar in a saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes.Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve unto a medium bowl. Stir in the remaining zest. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set.