1. Preheat oven to 350 degrees. Line bottom and sides of a 6″ round, springform pan with parchment paper.

SHORTBREAD

1. Cream together sugar and butter until light and fluffy. Mix in flour and salt, stopping halfway through to scrape down sides. Mixture will be soft, crumbly, and dense.
2. Place shortbread in the bottom of the springform pan and press down evenly across the pan.
3. Bake at 350 degrees for 15 minutes. The edges will start to brown, but the center will still be white.

GRAPEFRUIT BLOOD ORANGE CURD

1. Click the link above for the recipe.

COCONUT MERINGUE

1. Bring 2″ of water to boil in the bottom of a small saucepan to create the bottom of a double boiler. (The 1.5 quart pan used for the curd will work well.)
2. In the bowl of your stand mixer add egg whites and sugar. Place this bowl on top of the saucepan with boiling water to form the top of the double boiler.
3. Whisk continuously until the egg whites begin to foam and the sugar melts. The bowl will be warm to touch, but should not be hot enough to burn you.
4. Return the mixing bowl to the mixer and whisk on medium high speed until medium-stiff, glossy peaks form.
5. Add coconut extract and salt. Continue to mix until stiff peaks form. You should be able to turn the whisk upside down without the meringue falling off.
6. Scoop the meringue on top of the curd layer and use a spatula to spread and shape.
7. Release the latch on the springform pan and remove the side piece. Using the back of a table knife, carefully remove the parchment from the side of the dessert. Shape the side to smooth if necessary.
8. Using a kitchen torch, brulee the meringue. Keep the torch constantly moving to prevent burning. It’s like roasting a marshmallow.