This recipe features a grapefruit pie topped with whipped cream, showcasing a bright and tart-sweet citrus curd primarily made from sweet grapefruit juice, with additional lime and lemon juice for flavor depth. Pastry chef Hannah Ziskin names the pie after her neighbor's grapefruit trees. The graham cracker crust is quick to prepare, while the filling achieves a perfect balance of tartness with the use of citric and malic acids. Additionally, lemon olive oil, known as agrumato, enhances the pie, emphasizing its unique flavors.
The bright, tart-sweet citrus curd in this whipped-cream-topped grapefruit pie is made with lots of grapefruit juice from the sweetest variety you can find and a little lime and lemon juice.
A small amount of citric acid and malic acid are used to control the tartness of the filling without having to add more juice.
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