INGREDIENTS
2 Hale grapefruit
1 Hale navel orange
½ cup lemon curd
8 pre-baked sponge-cake shells
PREPARATION
Using a sharp knife, peel rind and pith from grapefruit and orange. Cut into sections and set them aside to drain. Spread curd over a sponge-cake shell. Arrange drained grapefruit and orange sections over curd. Serve immediately
YIELD: 8 servings. Preparation time: 25 minutes