My trees are all out of lemons right now so I thought what the heck I’ll make this with white grapefruit which I still have plenty of.Most of my grapefruit are giant now, on the sweet side and extremely juicy.The pastry cream was pretty typical except it was citrus flavored. This was my favorite part of the tart as the cream had such a delicate floral and citrus flavor.I kept the extra egg white for the meringue. I know the preference in our household is for a lot.My meringue was pretty browned but it tasty yummy and not burnt. I liked the overall idea of this tart but after tasting it both myself and Scott thought that we would have preferred a regular tart base rather than the cream. The grapefruit flavor was great and I think I’ll be experimenting with making a traditional-style grapefruit meringue. The grapefruit pastry cream was incredibly tasty, just didn’t care for it so much in the tart. I think it would be pretty sensational in an éclair or maybe as a base for a tropical cream pie with hibiscus flowers. It’s made me want to experiment with a grapefruit cheesecake, maybe with a sour cream topping? While this tart wasn’t my favorite combo it did spark some good ideas so I’m glad to have made it.