After the Poppyseed Angel Food Cake (which is where you’ll find the recipe for the
grapefruit curd), I had way too much curd left over to just shove it in the fridge and hope it gets eaten with toast.  I remembered a lime pie I’d had at the infamous Magnolia Bakery  here in NYC, and although the lime filling itself was somewhat unmemorable, I loved the idea of the
gingersnap crust that it came in.  There is nothing in this world simpler than a pressed cookie (or graham cracker) (...)
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Tags: Crust, Gingersnap, Grapefruit, Tarts
