How to make lemon curd for pie filling or as a delicious topping by sweetening only with fruit juice and no added sugar.
Boil white grape juice in a small pan until it is reduced to 1/4 cup. This takes about 10 minutes. Let cool for 5 minutes.
Whisk yolks, white grape juice concentrate, lemon juice, optional zest and sea salt in medium saucepan until smooth.
Cook over medium-low heat, stirring constantly with whisk or mixing spoon until mixture thickens (about 5 minutes).
Remove pan from heat and whisk in chilled butter until melted.
If using optional zest, strain curd through a fine mesh sieve into a bowl to remove the lemon bits.
Stir in cream.
Chill until ready to use. The curd will continue to thicken as it cools.
Use within five days.