Grapefruit Diet Blog & not only!

Makes 1 pie, approx 8 pieces

Shortcrust dough:
2 dl (good 3/4 cup) flour
2 tbs sugar
100 g (3 1/2 oz) butter or margarine
1 small egg

Filling:
1 1/2 dl (2/3 cup) sugar
1 dl (good 1/3 cup) creme fraiche or
sour cream
2 dl (good 3/4 cup) fresh grapefruit juice
1/2 dl (scant 1/4 cup) fresh lime juice
4 eggs
1 egg yolk

Decoration:
whipped cream or powdered sugar
candy fruit (like orange marmalade
candy in wedges)

Work together all ingredients for the shortcrust dough. Dress a pie pan with
loose bottom with the dough and put in a cold place for 30 minutes. Heat the
oven to 200C/400F.

Fill the pie crust with dried peas, which will help it keep its shape and
prevents the bottom from blowing up and the edges from shrinking. Bake for
15 minutes. Take it out and remove the peas (you can use them several times
for this). Lower the heat to 175C/350F.

Beat sugar, creme fraiche or sour cream and fruit juice until the sugar is
completely dissolved. Thoroughly beat the eggs with the extra egg yolk
before mixing it with the fruit juice-cream mixture. Pour the filling in the
pie crust and put a baking paper on top. Bake for about 25 minutes or until
the filling has set and feels firm.

This pie freezes excellently - decorate when you serve it. Enjoy!