I adore using pink grapefruit in breakfast and desserts. It delivers the same tart, acidic flavor as lemon or lime, but with the added benefit of a beautiful rosy hue and a touch of natural sweetness. One of my favorite recipes in the book, my Spicy Gingersnap Cookies, serves as the base of the tart crust. The crunch and peppery spice of the cookies play beautifully against the grapefruit’s refreshingly sweet-sour curd. Decorate the top with grapefruit segments for a juicy bite and pretty presentation.Grapefruit Curd Tart with Gingersnap CrustIngredientsDirectionsExcerpted from the book The Sprinkles Baking Book by Candace Nelson. Copyright © 2016 by Candace Nelson. Reprinted with permission of Grand Central Life & Style. All rights reserved. 

Candace Nelson
Recipe by Extra Crispy


Photos by Amy Neunsinger

Recipe Summary

8 servings


For the gingersnap crust:
For the grapefruit curd filling:


Instructions Checklist
  • Preheat the oven to 300°F. Arrange the already-baked cookies on a baking sheet and bake until fragrant, 6 to 7 minutes; cool completely.

  • In a small (2-quart) saucepan, bring the grapefruit juice to a boil, then reduce the heat to medium-high and cook until the juice has reduced to ½ cup, pouring the liquid into a measuring cup every 5 minutes to check the amount, for 15 to 20 minutes. Remove from the heat and cool to room temperature in the saucepan, 30 minutes.