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• 3 grapefruits
• 2 whole eggs, large
• 2 egg yolks, large
• 3/4 cup of sugar
• 1/2 cup of fresh lemon juice
• 2 Tbsp. cold unsalted butter

First, cut the peel from the grapefruits. Try your best to remove all of the pith (the white stringy stuff). Cut out the individual segments and portion them out equally among 6 bowls.

Take a metal bowl and inside of it whisk the whole eggs, yolks, and sugar until well combined, about 1 to 2 minutes. You need to use a metal bowl because you are now going to transfer the entire thing to rest on top of a saucepan full of simmering water.

Immediately begin whisking and continue to do so until foamy, about 2 minutes. Add 1/3 of the allotted lemon juice and whisk until the mixture has thickened, about 1 minute. Now add 1/2 of the remaining lemon juice and whisk until it re-thickens, about 1 minute.

Continue whisking and add the remaining lemon juice. Continue with the whisking until an instant-read thermometer shows 170° F, which should take about 7 to 8 minutes.

Next, remove from the heat and whisk in the butter, one half at a time, until fully dissipated. Allow to cool slightly. When cooled, spoon the warm sabayon over the grapefruit segments in their respective bowls. You probably won't use all of the sabayon, in which case, you can serve the extra on the side. To chill it, just cover with plastic and place in the refrigerator. Serve it either the same day or the very next day.