- 3/4 cup juice and 1 tbsp. zest from 1 ruby red grapefruit
- 1/2 cup sugar
- 3 egg yolks
- 2 tablespoons cornstarch
- 4 tablespoons butter, diced
In saucepan, whisk juice, zest, sugar, yolks, cornstarch and 1/2 cup water over medium until thickened, about 5 minutes. Boil, whisking, 1 minute. Off heat, whisk in butter. Strain through sieve; cool. Serve with pancakes, biscuits or other baked goods.