Put everything in a small saucepan and whisk together so that the eggs are fully broken down. Heat over low heat, stirring constantly until the mixture thickens and coats the back of a spoon. This will take about 15 or so minutes. It shouldn't boil.
Pour the curd through a mesh strainer into a bowl to remove any small lumps or bits of cooked egg.
Pour into individual dessert cups, or into a small jar, and refrigerate until chilled.
Serve with raspberries and mint sprigs for garnish.
https://theviewfromgreatisland.com/pink-grapefruit-curd/ June 2, 2012