1. Preheat oven to 350°F. Line the bottom and sides of a 6-inch round springform pan with parchment paper.

Shortbread

1. Cream together the sugar and butter until light and fluffy. Mix in the flour and salt, stopping halfway through to scrape down the sides. The mixture will be soft and crumbly.
2. Press the shortbread evenly across the bottom of the prepared pan. Bake at 350°F for 15 minutes. The edges will begin to brown but the center will still look pale.

Grapefruit Blood Orange Curd

1. In a small, heavy saucepan, whisk together the grapefruit juice, blood orange juice, sugar, and eggs until combined.
2. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, 8–12 minutes. Do not let it boil or the eggs may scramble.
3. Remove from heat and whisk in the butter, one piece at a time, until fully incorporated and smooth. Stir in the zest.
4. Press a piece of plastic wrap directly against the surface of the curd and let it cool to room temperature, then refrigerate until needed.
5. Once the shortbread is cool, pour the curd over the base to fill the pan. Refrigerate until the curd is set, at least 1 hour.

Coconut Meringue

1. Bring 2 inches of water to a boil in a small saucepan to create the bottom of a double boiler.
2. In the bowl of your stand mixer, add the egg whites and sugar. Set the bowl over the boiling water and whisk continuously until the egg whites foam and the sugar melts. The mixture should be warm to the touch but not hot.
3. Return the bowl to the mixer and whisk on medium-high until medium-stiff, glossy peaks form.
4. Add the coconut extract and salt and continue to mix until stiff peaks form — the meringue should hold its shape when you turn the whisk upside down.
5. Scoop the meringue onto the curd layer and shape with a spatula.
6. Release and remove the side of the springform pan. Carefully peel away the parchment from the sides. Smooth the edges if needed.
7. Using a kitchen torch, brûlée the meringue with constant motion to prevent burning — like toasting a marshmallow.