Ingredients

• Blood Orange Curd:
• 4 tablespoons (56 grams) unsalted butter
  
• ¹/₂ cup (99 grams) granulated sugar
  
• ¼ (28 grams) cornstarch
  
• 1 cup (226 grams) freshly squeezed blood orange juice
  
• 3 large (64 grams) egg yolks
  
• Pinch fine sea salt
  
• 1 blind-baked pie crust, cooled completely
  

• Grapefruit Curd:
• 4 tablespoons (56 grams) unsalted butter
  
• ¹/₂ cup (99 grams) granulated sugar
  
• 4 tablespoons (28 grams) cornstarch
  
• 1 cup (226 grams) freshly squeezed grapefruit juice (preferably Ruby Red)
  
• 3 large (64 grams) egg yolks
  
• Pinch fine sea salt
  
• (Tangerine (or Orange) Curd)
  
• 4 tablespoons (56 grams) unsalted butter
  
• ¹/₂ cup (99 grams) granulated sugar
  
• 4 tablespoons (28 grams) cornstarch
  
• 1 cup (226 grams) freshly squeezed tangerine (or orange) juice
  
• 3 large (64 grams) egg yolks
  
• Pinch fine sea salt