Marshmallow Custard

In a small saucepan, bring the water and sugar to medium heat, stirring until dissolved

Let it simmer, without stirring, until it reaches the thread stage (test by lifting some of the custard with your finger; if it forms a string that doesn't break easily, it's ready)

Beat the egg whites until stiff peaks form

With the mixer on, slowly pour the warm custard in a thin stream over the whipped eggs

Beat until thickened and cooled

Add the lemon zest, grapefruit pulp, and mix well

Serve with whipped cream or your preferred topping

If preparing ahead of time, store in the refrigerator covered with plastic wrap for up to two days

26 calories per serving